Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential

Autor:	Charles W. Bamforth, Makoto Kanauchi, Emily Kultgen
Rok vydání:	2018
Předmět:	0106 biological sciences 0404 agricultural biotechnology Chemistry 010608 biotechnology 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Food Science
Zdroj:	Journal of the Institute of Brewing. 125:39-46
ISSN:	0046-9750
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::76f318e3337b2eebf13608a4f75a483e https://doi.org/10.1002/jib.538 Zobrazit plný text záznamu Plný text