Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing
Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.
Published in Food chemistry (15.10.2019)
Published in Food chemistry (15.10.2019)
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Journal Article
Environment found to explain the largest variance in physical and compositional traits in malting barley grain
Ramanan, Maany, Gielens, Daan R. S., Schepper, Charlotte F., Courtin, Christophe M., Diepenbrock, Christine, Fox, Glen Patrick
Published in Journal of the science of food and agriculture (01.11.2024)
Published in Journal of the science of food and agriculture (01.11.2024)
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Journal Article
Carbohydrate content and structure during malting and brewing: a mass balance study: Carbohydrates throughout malting and brewing
Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.
Published in Journal of the Institute of Brewing (2020)
Published in Journal of the Institute of Brewing (2020)
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Journal Article