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Published in 2021 at "Foods"
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…
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Keywords:
sensory nutritional;
maize rice;
brewing starchy;
beer ... See more keywords