Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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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.
Keywords: Triticale, pentosans, malt, wort, beer
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http://www.food.actapol.net/issue1/volume/7_1_2003.pdf

For citation:

MLA Blazewicz, Jozef, and Elzbieta Rytel. "INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC." Acta Sci.Pol. Technol. Aliment. 2.1 (2003): 75-82.
APA 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
ISO 690 BLAZEWICZ, Jozef, RYTEL, Elzbieta. INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC. Acta Sci.Pol. Technol. Aliment., 2003, 2.1: 75-82.