Studies on water-extractable arabinoxylans during malting and brewing

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 33-38

  Li, Yin ^a   Lu, Jian ^a   Gu, Guoxian ^b   Shi, Zhongping ^b   Mao, Zhonggui ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Arabinoxylans; Beer; Malt; Wort

Indexed keywords

ARABINOSE; ARABINOXYLAN; BETA GLUCAN; WATER; XYLOSE;

ARTICLE; BARLEY; BEER; BREWING; CHEMICAL COMPOSITION; CORRELATION ANALYSIS; EXTRACTION; MALTING; STATISTICAL SIGNIFICANCE; VISCOSITY; WHEAT;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 18044391655     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.040     Document Type: Article

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