Effects of variable grain hydration during steeping on the...

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Food Research International 2018 / 8

Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort

Shaluk, D., Bazin, S., Chepurna, A., Izydorczyk, M.S.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.08.058
Date:
August, 2018
File:
PDF, 1.70 MB
english, 2018
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