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A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing

Cédric Brandam 1 X. M. Meyer J. Proth P. Strehaiano Hervé Pingaud 2
1 LGC - Laboratoire de génie chimique [ancien site de Basso-Cambo]
2 CGI - Centre Génie Industriel
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Journal articles
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Submitted on : Friday, June 29, 2018 - 1:07:24 PM
Last modification on : Tuesday, October 19, 2021 - 2:20:22 PM

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  • HAL Id : hal-01826359, version 1

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MINES-ALBI | CGI | CNRS | UNIV-TLSE3 | INSTITUT-TELECOM | LGC

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Cédric Brandam, X. M. Meyer, J. Proth, P. Strehaiano, Hervé Pingaud. A new reaction scheme for the starch hydrolysis and temperature policy influence during mashing. Food science and biotechnology, Springer/Korean Society of Food Science and Technology, 2002, 11 (1), p. 40-47. ⟨hal-01826359⟩

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