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NTIS 바로가기Journal 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)
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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