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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 64, 2006 - Issue 2
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Original Articles

Model Studies Characterizing the Rheological Behavior of Simulated Mashing Conditions Using the Rapid Visco-Analyzer

Estudio Modelo de Caracterización de Comportamiento Reológico de Condiciones Ssimuladas de Maceración Usando el Visco-Analizador Rápido

Declan L. GoodeDepartment of Food and Nutritional Sciences, National Food Biotechnology Centre, National University of Ireland, University College Cork, Ireland
&
Elke K. ArendtDepartment of Food and Nutritional Sciences, National University of Ireland, University College Cork, IrelandsCorrespondence[email protected] [email protected]
Pages 100-110 | Received 29 Apr 2005, Accepted 26 Aug 2005, Published online: 01 Feb 2018

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Read on this site (1)

Alexander Mauch, Sascha Wunderlich, Martin Zarnkow, Thomas Becker, Fritz Jacob & Elke K. Arendt. (2011) Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. Journal of the American Society of Brewing Chemists 69:4, pages 239-254.
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Articles from other publishers (2)

Michael Rittenauer, Martina Gastl & Thomas Becker. (2017) Optimized analytical parameters for the viscometric determination of pasting temperatures of barley malt. Food Hydrocolloids 62, pages 149-157.
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Daniel Cozzolino, Katherine Allder, Sophia Roumeliotis & Jason Eglinton. (2012) Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser. Journal of Cereal Science 56:3, pages 610-614.
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