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Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer

M Kupetz1, B Sacher1, T Becker1

  • 1Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Weihenstephaner Steig 20, 85354 Freising, Germany.

Carbohydrate Polymers
|April 17, 2016
PubMed

Keywords:
Asymmetric flow-field-flow-fractionationBeerHydrocolloidMolar massViscosity

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