Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer
Niels A. Langenaeken, David P. De Schutter, Christophe M. Courtin
Topics & Concepts
MouthfeelArabinoxylanFood scienceChemistryContext (archaeology)Alcohol contentStarchWineRaw materialBiologyBiochemistryPolysaccharideOrganic chemistryPaleontologyFermentation and Sensory AnalysisFood composition and propertiesMeat and Animal Product Quality