Adjuncts in brewing.

Rao, B. A. S. and Narasimham, V. V. L. (1975) Adjuncts in brewing. Journal of Food Science and Technology, India, 12 (5). 217-220, 46 ref..

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Abstract

The review covers beer adjuncts without added external enzymes (barley, green malt, rice, corn syrups, corn grits, wheat, sorghum, oat, rye, triticale and sugars); addition of microbial enzymes with adjuncts; and use of barley syrups as wort substitutes.

Item Type:	Article
Uncontrolled Keywords:	MICROORGANISMS-; enzymes, brewing use of microbial, Review; REVIEWS-; beer, brewing adjuncts for; SYRUPS-; barley syrups, brewing use of, Review; ENZYMES-; brewing use of microbial enzymes, Review; BARLEY-; brewing use of barley syrups, Review; BEER-(MANUFACTURE); brewing adjuncts for beer, Review; BREWING-; beer, brewing adjuncts for, Review
Subjects:	600 Technology > 07 Beverage Technology 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 11:08
Last Modified:	18 Mar 2010 11:08
URI:	http://ir.cftri.res.in/id/eprint/2749

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