High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Autor:	Christophe Courtin, Charlotte De Schepper
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 131:107745
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.107745
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f6494a446a70173f88ddff40fcf7a598 https://doi.org/10.1016/j.foodhyd.2022.107745 Zobrazit plný text záznamu Full Text from ScienceDirect