Sensory and analytical impacts of unmalted cereal adjunct usage in lager brewing
The use of unmalted cereal adjuncts (barley, wheat, rice and maize) is well established in the brewing industry, with typical incorporation rates of up to 30%. Unmalted cereal adjuncts are utilised in the production of light lager beers to provide cost and energy reductions and as a response to cons...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2022
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| Online Access: | https://eprints.nottingham.ac.uk/68612/ |