Implementation of commercial oat and sorghum flours in brewing

European Food Research and Technology

Volumn 238, Issue 3, 2014, Pages 515-525

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

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Brewing adjunct; Equivalent factor; Mashing; Oat flour; Sorghum flour; Wort quality

Indexed keywords

EID: 84894319742     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2129-0     Document Type: Article

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