Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume1/7_1_2003.pdf
Issue 2 (1) 2003 pp. 75-82
Jozef Blazewicz, Elzbieta Rytel
INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC
Abstract: The use of Pentopan 200 MG and Ultraflo L preparations rendered more efficient of Triticale worts filtration, increased the content of soluble pentosans in worts and influenced negatively the sensoric properties of beer.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume1/7_1_2003.pdf
Keywords: Triticale, pentosans, malt, wort, beer
For citation:
Blazewicz J.,Rytel E., 2003. INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC. Acta Sci.Pol., Technol. Aliment. 2 (1), 75-82
Blazewicz J.,Rytel E., 2003. INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC. Acta Sci.Pol., Technol. Aliment. 2 (1), 75-82
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http://www.food.actapol.net/tom2/zeszyt1/abstrakt-7.html