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The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimenta...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750047/ https://www.ncbi.nlm.nih.gov/pubmed/35010156 http://dx.doi.org/10.3390/foods11010031 |