Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt

Food Chemistry

Volumn 98, Issue 1, 2006, Pages 164-170

  Lu, Jian ^a   Li, Yin ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Arabinoxylans; Mashing; Solubilization; Viscosity; Wheat

Indexed keywords

ARABINOXYLAN; BETA GLUCAN;

ARTICLE; FILTRATION; MALT; NONHUMAN; PARTICLE SIZE; SOLUBILIZATION; TEMPERATURE; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 33644883630     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.060     Document Type: Article

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