Výsledky vyhledávání - "Arne Demeester"

Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition

Autor: Joren Huys, Dana Vanderputten, David Laureys, Arne Demeester, Jessika De Clippeleer, Jeroen Baillière, Pieter Vermeir, Ingrid De Leyn

Publikováno v: Journal of the American Society of Brewing Chemists. 81:66-75

Wort was prepared according to the Congress mash protocol with the addition of 40% unmalted barley, tritordeum, or quinoa. Mashes with quinoa filtered significantly slower than mashes with barley. ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ea3c45bcbc4ea3a0a13cf12652fea2f
https://doi.org/10.1080/03610470.2021.1989571

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