Impact of Various Levels of Unmalted Oats (Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers-Reference-Cited by-同舟云学术

Impact of Various Levels of Unmalted Oats (Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers

Published:2012-06 Issue:3 Volume:70 Page:142-149
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Schnitzenbaumer Birgit¹,Kerpes Roland²,Titze Jean¹,Jacob Fritz³,Arendt Elke K.¹

Affiliation:

1. School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland

2. Chair of Brewing and Beverage Technology, Technische Universität München, Center of Life and Food Sciences Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany

3. Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising, Germany

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2012-0708-01

Reference41 articles.

1. Back, W., ed. Ausgewählte Kapitel der Brauereitechnologie, 2nd ed. Fachverlag Hans Carl, Nürnberg, Germany. Pp. 59–74, 2008.

2. Briggs, D. E. Malts and malting. Blackie Academic & Professional, London. Pp. 699–740, 1998.

3. Fermentation, Maturation and Storage

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