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Original Articles

Microscopic View of the Mashing Process: Cellulosic, Pectic, and Fatty MaterialsFootnote1

Pages 171-174 | Received 15 May 1978, Published online: 06 Feb 2018

Literature Cited

  • Clark, G. (ed.). Staining procedures used by the Biological Stain Commission (3rd ed.), p. 159. Williams and Wilkins, Baltimore (1973).
  • Forch, M., and Runkel, U.-D. Importance of wort lipids for beer quality, possibilities of varying them quantitatively. In Monograph I, Wortsymposium, p. 269. European Brewery Convention, Zeist, November 1974.
  • Glenister, P. R. Beer deposits, p. 19. Miles Laboratories: Chicago, 1975.
  • Glenister, P. R. J. Amer. Soc. Brew. Chem. 35: 141 (1977).
  • Kirk, P. W. Stain Technol. 45: 1 (1970).
  • Meredith, W. O. S., Bass, E. J., and Anderson, J. A. Cereal Chem. 28: 177 (1951).
  • Schormuller, J. Handbuch der Lebensmittelchemie. Vol. 2, part 1, p. 827. Springer-Verlag: New York (1965).
  • Schur, F., Hug, H., and Pfenninger, H. Dextrins, beta-glucans and pentosans in all-malt worts. In Monograph I, Wortsymposium, p. 150. European Brewery Convention, Zeist, November 1974.

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