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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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Submitted on : Friday, June 29, 2018 - 1:07:24 PM
Last modification on : Wednesday, June 1, 2022 - 3:58:23 AM

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  • HAL Id : hal-01826359, version 1

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INSTITUT-TELECOM | UNIV-TLSE3 | MINES-ALBI | CNRS | CGI | LGC | UNIV-UT3

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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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