Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunct
- Author
- GOODE, Declan L1 ; WILTSCHKO, Eric A1 ; ULMER, Helge M1 ; ARENDT, Elke K2
[1] Department of Food and Nutritional Sciences, National Food Bio technology Centre, National University of Ireland, University College Cork, Ireland
[2] Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland - Source
Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 165-175, 11 p ; ref : 28 ref
- CODEN
- JINBAL
- ISSN
- 0046-9750
- Scientific domain
- Food science technology
- Publisher
- Institute of Brewing, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Barley adjunct mashing rheology viscosity
- Keyword (fr)
- Empâtage Orge Propriété rhéologique Succédané malt Viscosité Céréale
- Keyword (en)
- Mashing Barley Rheological properties Malt substitute Viscosity Cereal
- Keyword (es)
- Empastamiento Cebada Propiedad reológica Sucedáneo malta Viscosidad Cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17139767
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/j.2050-0416.2005.tb00662.x 
https://dx.doi.org/10.1002/j.2050-0416.2005.tb00662.x
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