Приказ основних података о документу

dc.creatorKrstanović, Vinko
dc.creatorMastanjević, Kristina
dc.creatorNedović, Viktor
dc.creatorMastanjević, Kresimir
dc.date.accessioned2020-12-17T22:32:34Z
dc.date.available2020-12-17T22:32:34Z
dc.date.issued2019
dc.identifier.issn2311-5637
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4973
dc.description.abstractThis paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.en
dc.publisherMDPI, BASEL
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFermentation-Basel
dc.subjectwheaten
dc.subjectmalt qualityen
dc.subjectlimit of attenuationen
dc.subjectworten
dc.titleThe Influence of Wheat Malt Quality on Final Attenuation Limit of Worten
dc.typearticle
dc.rights.licenseBY
dc.citation.issue4
dc.citation.other5(4): -
dc.citation.volume5
dc.identifier.doi10.3390/fermentation5040089
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3482/4970.pdf
dc.identifier.scopus2-s2.0-85074211330
dc.identifier.wos000505731200011
dc.type.versionpublishedVersion


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Приказ основних података о документу