AVALIAÇÃO DO PROCESSO DE SECAGEM NO FABRICO

作者: Ana Rita , Marques Pinto

DOI:

关键词: Chemistry

摘要:

参考文章(21)
Juan Manuel Alvarez Frías, La cebada: Criterios de calidad Alimentación, equipos y tecnología. ,vol. 11, pp. 61- 68 ,(1992)
D. E. Briggs, J. S. Hough, Malting and brewing science ,(1971)
Filipe Silva, Luciana C. Nogueira, Cristina Gonçalves, António A. Ferreira, Isabel M.P.L.V.O. Ferreira, Natércia Teixeira, Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties Food Chemistry. ,vol. 106, pp. 820- 829 ,(2008) , 10.1016/J.FOODCHEM.2007.06.047
I.W.S. Warpala, S.S. Pandiella, Shorter Communication: Grist Fractionation and Starch Modification During the Milling of Malt Food and Bioproducts Processing. ,vol. 78, pp. 85- 89 ,(2000) , 10.1205/096030800532789
Dennis E. Briggs, Malt Modification — A Century Of Evolving Views Journal of The Institute of Brewing. ,vol. 108, pp. 395- 405 ,(2002) , 10.1002/J.2050-0416.2002.TB00567.X
A. H. COOK, Barley and Malt Soil Science. ,vol. 95, pp. 289- ,(1963) , 10.1097/00010694-196304000-00039
Z. Mousia, R.C. Balkin, S.S. Pandiella, C. Webb, The effect of milling parameters on starch hydrolysis of milled malt in the brewing process Process Biochemistry. ,vol. 39, pp. 2213- 2219 ,(2004) , 10.1016/J.PROCBIO.2003.11.015