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Journal of the American Society of Brewing Chemists

The Science of Beer

Volume 70, 2012 - Issue 3

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Original Articles

Impact of Various Levels of Unmalted Oats (Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers

Birgit SchnitzenbaumerSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland

Roland KerpesChair of Brewing and Beverage Technology, Technische Universität München, Center of Life and Food Sciences Weihenstephan, Weihenstephaner Steig 20, 85354Freising, Germany

Jean TitzeSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland

Fritz JacobResearch Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354Freising, Germany

Elke K. ArendtSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, IrelandCorrespondence[email protected]

Pages 142-149 | Published online: 05 Feb 2018

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https://doi.org/10.1094/ASBCJ-2012-0708-01

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