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INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 5, 2015-05 ,pp. : 1190-1197

John Wiley & Sons Inc

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Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

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John Wiley & Sons Inc

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Part II: the influence of the serial repitching of Saccharomyces pastorianus on the uptake dynamics of amino acids during the fermentation of barley and gluten‐free buckwheat and quinoa wort

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John Wiley & Sons Inc

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Part III: the influence of serial repitching of Saccharomyces pastorianus on the production dynamics of some important aroma compounds during the fermentation of barley and gluten‐free buckwheat and quinoa wort

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John Wiley & Sons Inc

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Part I: the influence of serial repitching of Saccharomyces pastorianus on the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten‐free buckwheat and quinoa wort

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John Wiley & Sons Inc

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