Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
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DOI: 10.3390/foods10081726
Abstract: In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a… read more here.
Keywords: sensory nutritional; maize rice; brewing starchy; beer ... See more keywords