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Constant temperature mashing at 72 °C for the production of..:

Endres, Frank ; Prowald, Alexandra ; Fittschen, Ursula Elisabeth Adriane...
European food research and technology -- Eur Food Res Technol -- https://link.springer.com/journal/217 -- 1438-2385 -- 1476605-X -- http://uri.gbv.de/document/gvk:ppn:27012859X. , 2022

Link: https://doi.org/10.1007/s00217-022-03968-2

RT Journal
T1 <Title>Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems</Title>

UL https://suche.suub.uni-bremen.de/peid=base-fttunivclausthal:oai:dokumente.ub.tu-clausthal.de:clausthal_mods_00002201&Exemplar=1&LAN=DE
				
A1 Endres, Frank
A1 Prowald, Alexandra
A1 Fittschen, Ursula Elisabeth Adriane
A1 Hampel, Sven
A1 Oppermann, Siegfried
A1 Jacob, Fritz
A1 Hutzler, Mathias
A1 Laus, Andreas
A1 Methner, Yvonne
A1 Zarnkow, Martin
YR 2022
K1 article
K1 ddc:540
K1 Isothermal mashing -- 72 °C -- Mash -- Wort -- Sugar distribution -- Glucose -- Fructose -- Maltose -- Maltotriose -- Maltotetraose -- Maltopentaose -- Full-bodied beer -- Reduced alcohol content
JF European food research and technology -- Eur Food Res Technol -- https://link.springer.com/journal/217 -- 1438-2385 -- 1476605-X -- http://uri.gbv.de/document/gvk:ppn:27012859X
LK http://dx.doi.org/https://doi.org/10.1007/s00217-022-03968-2
DO https://doi.org/10.1007/s00217-022-03968-2
SF ELIB - SuUB Bremen

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