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kw.\*:("Succédané malt")

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High-ratio adjunct brewing with a supplement of yeast hydrolysateTINGDENG CHEN; LIXING ZHANG; WEI ZHU et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 202-205, issn 0361-0470, 4 p.Article

Malting of corn : effect of variety, germination, gibberellic acid, and alkali pretreatments = Maltage du maïs : effet de la variété, de la germination, de l'acide gibbérellique et des prétraitements par les alcalisSINGH, T; SINGH BAINS, G.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 2, pp 346-348, issn 0021-8561Article

A High-Maltose Broth Method for Studying the Effects of Amino Acids on FermentabilityGOMEZ, Blanca; EDNEY, M. J.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 3, pp 127-132, issn 0361-0470, 6 p.Article

Flavour stability of ales brewed using hydrolyzed maize syrup - Sensory and analytical aspects = Stabilité des bières de fermentation haute brassées en utilisant du sirop de glucose hydrolysé - Aspects organoleptiques et bromatologiquesBARRETT, J; HALSEY, S. A; PEPPARD, T. L et al.Journal of the Institute of Brewing. 1983, Vol 89, Num 5, pp 356-360, issn 0046-9750Article

Lipids of barley, malt and adjuncts = Les lipides de l'orge, du malt et des succédanés de maltANNESS, B. J.Journal of the Institute of Brewing. 1984, Vol 90, Num 5, pp 315-318, issn 0046-9750Article

The Effect of Barley Adjuncts on Free Amino Nitrogen Contents in WortYANO, Masaaki; TSUDA, Hideki; IMAI, Takeo et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 3, pp 230-238, issn 0046-9750, 9 p.Article

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESETARAKCI, Zekai; TUNCTURK, Yusuf.Journal of food biochemistry. 2008, Vol 32, Num 4, pp 490-505, issn 0145-8884, 16 p.Article

Fermentation studies of wort made using malt and different adjuncts : Rice and maltose syrupAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 4, pp 277-280, issn 0743-9407, 4 p.Article

Adjuncts = Les succédanés de maltLLOYD, W. J. W.Journal of the Institute of Brewing. 1986, Vol 92, Num 4, pp 336-345, issn 0046-9750Article

OPROCOWANIE NOWEJ TECHNOLOGII EKSTRAKTU SLODOWEGO DLA POTRZEB PRZEMYSLU PIEKARSKIEGO. = MISE AU POINT D'UNE NOUVELLE TECHNOLOGIE DE PREPARATION D'EXTRAITS DE MALT DESTINES A L'INDUSTRIE BRASSICOLE.STRZELEC B; SZMELICH W.1980; PRACE INSTYTUTOW I LABORATORIOW BADAWCZYCK PRZEMYSLU SPOZYWCZEGO.; ISSN 0554-9043; POL; DA. 1980; VOL. 33; PP. 35-42; ABS. ENG/RUS; BIBL. 10 REF.; 5 TABL.Article

Unmalted cereal products for beer brewing. Part I. The use of high percentages of extruded or regular corn starch and sorghum = Produits céréaliers non-maltés pour le brassage de la bière - 1ère partie : utilisation de forts pourcentages en sorgho et d'amidons de maïs extrudés ou nonDELCOUR, J. A; HENNEBERT, M. M. E; VANCRAENENBROECK, R et al.Journal of the Institute of Brewing. 1989, Vol 95, Num 4, pp 271-276, issn 0046-9750Article

Microbial enzymes and their effects on extract recoveries from unmalted adjuncts = Les enzymes microbiennes et leurs effets sur la récupération d'extrait de succédanés non maltésALBINI, P. A; BRIGGS, D. E; WADESON, A et al.Journal of the Institute of Brewing. 1987, Vol 93, Num 2, pp 97-104, issn 0046-9750Article

Determination of repeatability and reproducibility of EBC accepted methods-II pale malt colour, hops, solid adjunctsBENARD, M.Journal of the Institute of Brewing. 1993, Vol 99, Num 3, pp 217-218, issn 0046-9750Article

Schnellmethode zum Nachweis von Mais als Malzersatzstoff in Bier = Screening method for the detection of maize in beerPÄTZOLD, R; FENZ, R; KRAUSE, M et al.Deutsche Lebensmittel-Rundschau. 1992, Vol 88, Num 12, pp 390-391, issn 0012-0413Article

Evaluation de la répétabilité et de la reproductibilité des méthodes publiées par L'EBC. II: Couleur des malts pâles, houblon, succédanés solides (grains crus) = Evaluation of the repeatability and of the reproductibility of EBC's methods. II : Malt colour, hop, solid substitutesBENARD, M.Bios (Paris). 1993, Vol 24, Num 1-2, pp 25-26, issn 0366-2284Article

Effect of steeping with sulfite salts and adjunct acids on corn wet-milling yields and starch propertiesYANG, P; HAKEN, A. E; NIU, Y et al.Cereal chemistry. 2005, Vol 82, Num 4, pp 420-424, issn 0009-0352, 5 p.Article

The use of extruded barley, wheat and maize as adjuncts in mashing = Utilisation d'orge, blé ou maïs extrudés comme succédanés de malt lors de la trempeBRIGGS, D. E; WADESON, A; STATHAM, R et al.Journal of the Institute of Brewing. 1986, Vol 92, Num 5, pp 468-474, issn 0046-9750Article

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

Milling, popping and malting characteristics of some minor millets = Aptitudes à la mouture, au soufflage et au maltage de quelques espèces secondaires de milletMALLESHI, N. G; DESIKACHAR, H. S. R.Journal of food science and technology (Mysore). 1985, Vol 22, Num 6, pp 400-403, issn 0022-1155Article

Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheeseMANOLAKI, P; KATSIARI, M. C; ALICHANIDIS, E et al.Food chemistry. 2006, Vol 98, Num 4, pp 658-663, issn 0308-8146, 6 p.Article

A study on the suitability of unmalted sorghum as a brewing adjunctRATNAVATHI, C. V; BALA RAVI, S; SUBRAMANIAN, V et al.Journal of the Institute of Brewing. 2000, Vol 106, Num 6, pp 383-387, issn 0046-9750Article

Determination of moisture and fatty substances contents of solid adjunctsBENARD, M; JOHNSON, B.Journal of the Institute of Brewing. 1996, Vol 102, Num 5, pp 319-320, issn 0046-9750Article

The influence of grain components on infusion mash performanceMULLER, R.Journal of the Institute of Brewing. 1991, Vol 97, Num 2, pp 93-100, issn 0046-9750, 8 p.Article

The use of unmalted triticale in brewing and its effect on wort and beer qualityGLATTHAR, Jens; HEINISCH, Jürgen J; SENN, Thomas et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 4, pp 182-190, issn 0361-0470, 9 p.Article

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