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pro vyhledávání: '"Siegfried Oppermann"'
Autor:
Frank Endres, Alexandra Prowald, Ursula Elisabeth Adriane Fittschen, Sven Hampel, Siegfried Oppermann, Fritz Jacob, Mathias Hutzler, Andreas Laus, Yvonne Methner, Martin Zarnkow
Publikováno v:
European Food Research and Technology. 248:1457-1468
In this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mash
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7aab53907c0b679c06c64f5c4e7d9a9
https://doi.org/10.1007/s00217-022-03968-2
https://doi.org/10.1007/s00217-022-03968-2
