Results 151 to 160 of about 3,410 (162)

Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis

Journal of Cereal Science, 2023
Carlos Armando García-Puebla, Erick Heredia-Olea, Juan Pedro López-Córdova, Ramón Francisco Dórame-Miranda, Cindy Verónica Padilla-Torres, Francisco Rodríguez Félix, Guadalupe Amanda López-Ahumada   +6 more
openaire   +1 more source

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Foods, 2020
Sang Sook Kim, Seung-Taik Lim, Young Shick Hong   +2 more
exaly  

Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies

LWT - Food Science and Technology, 2020
Mengmeng Guo, Zhengtao Zhao
exaly  

The influence of partial substitution of malt with maize grits and wheat on quality parameters and colloidal stability of beer

2000
Svrha rada bila je sagledati kukuruznu krupicu, kao najčešću, i pšenicu, kao relativno rijetku neslađenu žitaricu u pivovarstvu, s obzirom na novopostavljene zahtjeve za minimalni rok trajnosti piva, tj. koloidnu stabilnost. Analizirane su sirovine, pogonske sladovine i svježe otočena piva u bocama koja su proizvedena od čistog slada (pivo II ) i gdje ...
openaire  

Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours

LWT - Food Science and Technology, 2000
Esam Mansour
exaly  

Extraction and purification of an endo-1,4-β-xylanase from wheat malt

Journal of Cereal Science, 2017
Yuhong Jin
exaly  

Effect of Short Steeping Regime on Hull-less Barley and Wheat Malt Quality

Technical Quarterly, 2012
openaire   +1 more source

Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality

Food Chemistry
Aldo Todaro, Vincenzo Alfeo, Ombretta Marconi   +2 more
exaly  

Theoretical Study on a Statistical Method for the Simple and Reliable Pre-Selection of Wheat Malt Types for Brewing Purposes Based on Generally Accepted Quality Characteristics

Journal of the American Society of Brewing Chemists, 2013
Elke Arendt, Thomas Becker, Martina Gastl   +2 more
exaly  

Effect of kilning on the composition of protein and arabinoxylan in wheat malt

Journal of the Institute of Brewing, 2019
Mengmeng Guo
exaly