Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jeroen Baillière"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4206 (2023)
Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alte
Externí odkaz:
https://doaj.org/article/db1e8ee935264cf08d15175cd4935248
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
https://doi.org/10.1080/03610470.2021.1989571
Autor:
Jeroen Baillière, David Laureys, Pieter Vermeir, Filip Van Opstaele, Gert De Rouck, Luc De Cooman, Dana Vanderputten, Jessika De Clippeleer
Publikováno v:
Journal of Cereal Science. 106:103482
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc8f69a4789c4139b6bcdf2821230e0
https://doi.org/10.1016/j.jcs.2022.103482
https://doi.org/10.1016/j.jcs.2022.103482