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Journal of the science of food and agriculture, v.99 no.6, 2019년, pp.2726 - 2734
Ceccaroni, Dayana (University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy) , Marconi, Ombretta (University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy) , Sileoni, Valeria (University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy) , Wray, Edward (Campden BRI, Centenary Hall, Nutfield, UK) , Perretti, Giuseppe (University of Perugia, Department of Agricultural, Food and Environmental Science, via San Costanzo s.n.c., Perugia, Italy)
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AbstractBACKGROUNDA safe method to obtain gluten‐free beer led to the use of naturally gluten‐free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimiz...
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