10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process
Jeroen Baillière, David Laureys, Pieter Vermeir, Filip Van Opstaele, Gert De Rouck, Luc De Cooman, Dana Vanderputten, Jessika De Clippeleer
Topics & Concepts
AmaranthStarchFood scienceBrewingBiologySorghumMashingHorticultureBotanyAgronomyFermentationFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology