Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations.

Gasinski, Alan; Blazewicz, Józef; Kawa-Rygielska, Joanna; Sniegowska, Joanna; Zarzecki, Maciej

Gasinski, Alan; Blazewicz, Józef; Kawa-Rygielska, Joanna; Sniegowska, Joanna; Zarzecki, Maciej.

Afiliación

Gasinski A; Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, University of Environmental and Life Science, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.
Blazewicz J; Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, University of Environmental and Life Science, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.
Kawa-Rygielska J; Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, University of Environmental and Life Science, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.
Sniegowska J; Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, University of Environmental and Life Science, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.
Zarzecki M; Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, University of Environmental and Life Science, Chelmonskiego 37 Street, 51-630 Wroclaw, Poland.

Foods ; 10(2)2021 Feb 02.

Article en En | MEDLINE | ID: mdl-33540842

Palabras clave

antioxidant activity; brewhouse efficiency; chickpea; congress mash; legumes; lentil; malt; pea; vetch

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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