Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat (Triticum aestivum var. spelta)

BrewingScience

Volumn 61, Issue 9-10, 2008, Pages 170-174

  Krahl, M ^a   Hagel, C ^a   Zarnkow, M ^a   Back, W ^a   Kreisz, S ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b NOVOZYMES A S   (Denmark)

Author keywords

Arabinoxylan; Dietary fibre; Fructan; Malting; Riboflavin; Spelt wheat; Thiamine

Indexed keywords

ARABINOXYLANS; DIETARY FIBRE; FRUCTANS; MALTING; RIBOFLAVIN; SPELT WHEAT; THIAMINE; RIBOFL AVIN;

VALUE ENGINEERING;

TRITICUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 77955512489     PISSN: 18665195     EISSN: 16132041     Source Type: Journal    
DOI: None     Document Type: Article

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