Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 39-46

  Schnitzenbaumer, Birgit ^a   Arendt, Elke K ^a   Titze, Jean ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Mash consistency; Mashing; Oat adjunct.; Rheology

Indexed keywords

AVENA;

EID: 84871801832     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.09.008     Document Type: Article

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