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Updated: Jun 2, 2025

Analysis and Specification of Starch Granule Size Distributions
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谷物多糖和软 Tribology 的物理特征之间的关系 - 谷物来源和 Malting 修改的谷物的重要性

Rolando Cesar Moreno Ravelo1, Martina Gastl2, Thomas Becker1

  • 1Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology Freising Germany.

Food science & nutrition
|January 13, 2025
PubMed
概括

粉和非粉多糖类 (N) SPs) 影响饮料中的口感. 它们的物理特征,如质量,会影响饮酒期间的摩擦,影响感官感知.

关键词:
AF4-MALS-DRI 这是一个很好的方法.阿拉伯诺克西兰人酒 酒 酒 酒形状的变化 形状的变化德克斯特林 (Dextrins) 是一种摩擦系数 摩擦系数摩尔质量 摩尔质量 摩尔质量的β-葡萄糖.

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