Model studies to understand the effects of amylase additions and pH adjustment on the rheological behaviour of simulated brewery mashes

Journal of the Institute of Brewing

Volumn 111, Issue 2, 2005, Pages 153-164

  Goode, Declan L ^a   Ulmer, Helge M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amylase; Barley; Enzymes; Mashing; Rheology; Starch; Viscosity

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 27444448198     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2005.tb00661.x     Document Type: Article

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