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Effect of malting process duration on malting losses and quality of wheat malts Cover

Effect of malting process duration on malting losses and quality of wheat malts

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Justyna Belcar,  Tomasz R. Sekutowski,  Miłosz Zardzewiały and  Józef Gorzelany  
Open Access
|Dec 2021

Authors

Justyna Belcar

justyna.belcar@op.pl

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Tomasz R. Sekutowski

Institute of Soil Science and Plant Cultivation, National Research Institute, Department of Weed Science and Tillage Systems, Wroclaw, Poland

Miłosz Zardzewiały

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Józef Gorzelany

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2021-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 221 - 232
Submitted on: Sep 28, 2021
Accepted on: Nov 24, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
wheat grain,
malting,
malting losses,
wheat malt quality
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Justyna Belcar, Tomasz R. Sekutowski, Miłosz Zardzewiały, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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