The formation and hydrolysis of barely malt gel-protein under different mashing conditions

Saara Pöyri, M. Mikola, T. Sontag-Strohm, Anu Kaukovirta-Norja, Silja Home

    Research output: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)261-267
    JournalJournal of the Institute of Brewing
    Volume108
    Issue number2
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed

    Keywords

    • gel-protein, heordein, hydrolysis, mashing, oxidation,proteolsyis

    Cite this

    Pöyri, S., Mikola, M., Sontag-Strohm, T., Kaukovirta-Norja, A., & Home, S. (2002). The formation and hydrolysis of barely malt gel-protein under different mashing conditions. Journal of the Institute of Brewing, 108(2), 261-267.