| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4515906 | Journal of Cereal Science | 2013 | 8 Pages |
Abstract
⺠New rheological method for determining changes in mash consistency during mashing. ⺠Statistical comparison of new developed method with common Rapid Visco Analyser. ⺠Both rheological methods are able to detect changes in mash consistency during mashing. ⺠Precision of the MCR method is significantly better than that of the RVA method.
Keywords
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Authors
Birgit Schnitzenbaumer, Elke K. Arendt, Jean Titze,