Component interactions in the extrusion cooking process : influence of process conditions on the functional viscosity of the wheat flour system = Interactions des constituants lors de la cuisson par extrusion : influence des paramètres technologiques sur la viscosité fonctionnelle d'un système représentant la farine de bléPATON, D; SPRATT, W. A.Journal of food science. 1984, Vol 49, Num 5, pp 1380-1385, issn 0022-1147Article

The pasting characteristics of various sizes of starch granule from wheat = Caractéristiques d'empâtage de granules de différentes tailles d'amidon de bléDENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 9, pp 305-309, issn 0038-9056Article

The non-reversibility of pregelatinization swelling of wheat starch A-granules in saline conditions = L'irréversibilité de la prégélification lors de l'empesage des granules d'amidons de blé de type A dans des conditions de salinité du milieuDENGATE, H. N.Stärke. 1984, Vol 36, Num 10, pp 342-343, issn 0038-9056Article

REGIME OPTIMAL DU PROCESSUS DE DECOMPOSITION DU SAVON D'EMPATAGE PAR L'ACIDE SULFURIQUEDROZDOV AS; DIDENKO ZV; GARASHCHENKO VV et al.1975; NEFTEPERERAB. I NEFTEKHIM.; S.S.S.R.; DA. 1975; NO 4; PP. 42-44; BIBL. 2 REF.Article

Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort BoilingJASKULA, Barbara; SPIEWAK, Magdalena; DE COCK, Jan et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 23-32, issn 0361-0470, 10 p.Article

Effects of mashing parameters on mash β-glucan, FAN and soluble extract levelsKÜHBECK, F; DICKEL, T; KROTTENTHALER, M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 316-327, issn 0046-9750, 12 p.Article

On-line control of the sake mashing process by trajectory control of the ethanol production rateMATSUURA, K; HIROTSUNE, M; HAMACHI, M et al.Seibutsu-Kogaku Kaishi. 1994, Vol 72, Num 6, pp 453-460, issn 0919-3758Article

Influence of salts on pasting characteristics of cassava (Manihot esculenta Crantz) = Influence des sels sur les paramètres d'empâtage de farine de manioc (Manihot esculenta)RAJA, K. C. M; RAMAKRISHNA, S. V.Food chemistry. 1988, Vol 28, Num 4, pp 311-317, issn 0308-8146Article

Do cultivar, season and location of growth affect wheat starch pasting ? = Le cultivar, la saison et le lieu de culture ont-ils une influence sur l'empâtage de l'amidon de blé ?DENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 12, pp 419-425, issn 0038-9056Article

Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes = Cuisson par extrusion et séchage sur tambour de l'amidon de blé. II. Caractérisation rhéologique des empois d'amidonDOUBLIER, J. L; COLONNA, P; MERCIER, C et al.Cereal chemistry. 1986, Vol 63, Num 3, pp 240-246, issn 0009-0352Article

Oxalate and Oxalate Oxidase in MaltKANAUCHI, Makoto; MILET, Jérôme; BAMFORTH, Charles W et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 3, pp 232-237, issn 0046-9750, 6 p.Article

The effects of malting and mashing on barley protein extractabilityCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of cereal science (Print). 2006, Vol 44, Num 2, pp 203-211, issn 0733-5210, 9 p.Article

Effect of mashing procedures on brewingMONTANARI, Luigi; FLORIDI, Simona; MARCONI, Ombretta et al.European food research & technology (Print). 2005, Vol 221, Num 1-2, pp 175-179, issn 1438-2377, 5 p.Article

Kettle boil and 170°F water control project = Ebullition de la chaudière et projet de contrôle à 170°FHODGE-MUSE, Lee; MOORE, R.Technical quarterly - Master Brewers Association of the Americas. 2001, Vol 38, Num 1, pp 37-40, issn 0743-9407Conference Paper

Mashing of rice with barley malt under non-conventional process conditions for use in food processesMOE, T; ADLER-NISSEN, J.International journal of food science & technology. 1994, Vol 29, Num 6, pp 635-649, issn 0950-5423Article

Kilning conditions for the optimization of enzyme levels in buckwheatNIC PHIARAIS, Blaise P; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 187-194, issn 0361-0470, 8 p.Article

Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunctGOODE, Declan L; WILTSCHKO, Eric A; ULMER, Helge M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 165-175, issn 0046-9750, 11 p.Article

Mashing with unmalted barley-impact of malted barley and commercial enzyme (Bacillus spp.) additionsGOODE, Declan L; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 184-198, issn 0743-9407, 15 p.Article

Quality assessment and performance of malted barley for food processingAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 199-203, issn 0743-9407, 5 p.Article

Enantioselective formation pathway of a trihydroxy fatty acid during mashingGARBE, Leif-Alexander; HIIBKE, Holger; TRESSL, Roland et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 4, pp 157-162, issn 0361-0470, 6 p.Article

Effect of mashing-in temperature on free amino nitrogen concentration and foam stability of beerCVENGROSCHOVA, M; SEPEL'OVA, G; SMOGROVICOVA, D et al.Monatsschrift für Brauwissenschaft. 2003, Vol 56, Num 7-8, pp 128-131, issn 0723-1520, 4 p.Article

Influence of water processing on the composition, behavior, and oxidizability of barley and malt lipidsKAUKOVIRTA-NORJA, A. R; KOTIRANTA, P. K; AUROLA, A.-M et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 4, pp 1556-1562, issn 0021-8561Article

Use of 5,5'-dithiobis (2-nitrobenzoic acid) as a measure of oxidationduring mashingMULLER, R.Journal of the American Society of Brewing Chemists. 1995, Vol 53, Num 2, pp 53-58, issn 0361-0470Article

Détermination par plan d'expérience de l'optimisation de la phase d'empâtage d'un pigment (Cyanine Lutetia ENJ) de forme microperle en encre heatset = Optimization of the premixing stage of a pigment microperl form in heatset ink experiment planCOLLET, P; OZANEAUX, A.Double liaison (1988). 1992, Vol 39, Num 437-38, pp 17-20, issn 1166-4398Article

Effects of mashing on total phenolic contents and antioxidant activities of malts and wortsHAIFENG ZHAO; MOUMING ZHAO.International journal of food science & technology. 2012, Vol 47, Num 2, pp 240-247, issn 0950-5423, 8 p.Article