Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body
P. Michiels, Winok Debyser, W. De Sutter, Niels A. Langenaeken, Gert De Rouck, Christophe M. Courtin
Topics & Concepts
MouthfeelArabinoxylanDextrinFood scienceViscosityChemistryRheologyMaterials scienceBiochemistryOrganic chemistryPolysaccharideComposite materialRaw materialStarchFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesPolysaccharides Composition and Applications