The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
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DOI: 10.3390/foods11010031
Abstract: The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn.… read more here.
Keywords: barley; unconventional malts; production; use unconventional ... See more keywords