Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

Almaguer, Cynthia; Kollmannsberger, Hubert; Gastl, Martina; Becker, Thomas

doi:10.1016/j.foodres.2024.114965

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Food Research International

2024

DOI: 10.1016/j.foodres.2024.114965

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Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

Cynthia Almaguer,

Hubert Kollmannsberger,

Martina Gastl

et al.

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Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

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References 74 publications

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