Kilning Conditions for the Optimization of Enzyme Levels in Buckwheat-Reference-Cited by-同舟云学术

Kilning Conditions for the Optimization of Enzyme Levels in Buckwheat

Published:2006-09 Issue:4 Volume:64 Page:187-194
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:

Phiarais Blaise P. Nic¹,Wijngaard Hilde H.¹,Arendt Elke K.²

Affiliation:

1. Department of Food and Nutritional Sciences and Bio Transfer Unit, National University of Ireland, University College Cork, College Road, Cork, Ireland

2. Department of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-64-0187

Reference49 articles.

1. ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES

2. Effect of mashing procedures on some sorghum varieties germinated at different temperatures

3. The effect of temperature on the modification of sorghum and barley during malting

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The role of starch digestion in the brewing of gluten-free beers;Food Bioscience;2024-10

2. Buckwheat and Amaranth as Raw Materials for Brewing, a Review;Plants;2022-03-12

3. A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing;Beverages;2021-07-21

4. Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers;Journal of the American Society of Brewing Chemists;2021-06-21

5. Progress of the use of alternatives to malt in the production of gluten-free beer;Critical Reviews in Food Science and Nutrition;2020-12-16