Results 131 to 140 of about 3,410 (162)

Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer - Significance of their physical and friction characteristics. [PDF]

Curr Res Food Sci
Moreno Ravelo RC, Neugrodda C, Gastl M, Becker T.   +3 more
europepmc   +1 more source

Barley Can Utilise Algal Fertiliser to Maintain Yield and Malt Quality Compared to Mineral Fertiliser

Ashworth DJ, Masson S, Mulholland T, Bulgarelli D, Houston K.   +4 more
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Effects of wheat protein compositions on malt quality

Quality Assurance and Safety of Crops and Foods, 2014
Wheat protein is one of the quality-determining factors of wheat malt. In the present study, wheat protein compositions and malt quality were determined to examine their correlation. During malting, gliadin and glutenin decreased, albumin and globulin increased and the wheat insoluble protein, especially glutelin, determined the dissolved degree of ...
M. Guo, Y. Jin, J. Du, K. Zhang, D. Zhao
exaly   +2 more sources

Evaluation of malt quality of different Italian varieties of hulled, soft and durum wheat

European Food Research and Technology
Salvatore Moscaritolo, Antonio Troccoli   +1 more
exaly   +2 more sources