The evolution of dextrins during the mashing and fermentation of all-malt whisky production

Franciscus Vriesekoop, A Rathband, J MacKinley, James Hutchison Bryce

    Research output: Contribution to journalArticlepeer-review

    14 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'The evolution of dextrins during the mashing and fermentation of all-malt whisky production'. Together they form a unique fingerprint.

    INIS

    Food Science