High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing
C.F. De Schepper, Christophe M. Courtin
Topics & Concepts
MashingBrewingStarchFood scienceChemistryMaltoseSugarMaltotrioseDiastaseSucroseFermentationFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion