The use of response surface methodology to optimise malting conditions of proso millet (Panicum miliaceum L.) as a raw material for gluten-free foods

Journal of the Institute of Brewing

Volumn 113, Issue 3, 2007, Pages 280-292

  Zarnkow, Martin ^a,c   Keßler, Matthias ^b   Burberg, Felix ^a   Back, Werner ^a   Arendt, Elke K ^c   Kreisz, Stefan ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Saatenunion GmbH   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

PANICUM MILIACEUM;

EID: 38949115971     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2007.tb00288.x     Document Type: Article

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