Effect of Arabinoxylans, β-Glucans, and Dextrins on the Viscosity and Membrane Filterability of a Beer Model Solution
Author:
Affiliation:
1. Department of Cereal Science, North Dakota State University, Fargo 58105
2. Department of Plant Sciences, North Dakota State University
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-60-0153
Reference45 articles.
1. Studies of some arabinoxylans from barley endosperm walls
2. Purification and characterization of barley-aleurone xylanase
3. HAZE- AND FOAM-FORMING SUBSTANCES IN BEER
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