β-Glucans: Importance in Brewing and Methods of Analysis
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Beta-glucans in malting and brewing. I. Influence of beta-glucans on the filtration of strong beers;Gjertsen;American Society of Brewing Chemists, Proceedings,1966
2. Barley and malting;Adamic,1977
3. Wort Composition;Meilgaard,1977
4. Morphology and chemical composition of barley endosperm cell walls;Fincher;Journal of the Institute of Brewing,1975
5. Studies of the fine structure of β-D-glucans of barley extracted at different temperatures;Fleming;Carbohydrate Research,1977
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