Malting process optimization of spelt (Triticum spelta L.) for the brewing process

LWT

Volumn 50, Issue 1, 2013, Pages 99-109

  Muñoz Insa, Alicia ^a   Selciano, Harald ^a   Zarnkow, Martin ^a   Becker, Thomas ^a   Gastl, Martina ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Alternative cereal; Malt; Malting optimization; Spelt

Indexed keywords

AGRICULTURAL ROBOTS; BAKERIES; BEVERAGES; CULTIVATION; ENZYMES; FERMENTATION; OPTIMIZATION; SPECIFICATIONS;

ALTERNATIVE CEREALS; BEVERAGE INDUSTRY; ENVIRONMENTAL ADAPTABILITY; MALT; MALTING OPTIMIZATIONS; QUALITY PARAMETERS; RESPONSE SURFACE METHODOLOGY; SPELT;

BREWING;

HORDEUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84866427754     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.019     Document Type: Article

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