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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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