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

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https://hal-mines-albi.archives-ouvertes.fr/hal-01826359
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Submitted on : Friday, June 29, 2018 - 1:07:24 PM
Last modification on : Friday, October 11, 2019 - 8:22:32 PM

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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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