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- W2331856151 abstract "To analysis the effect of 4 diastatic technical parameters (the ratio of water and materials, pH, the diastatic temperature of stageIand stageII) on α-amino nitrogen content of wort, the response surface method is applied and the mathematical model of the four parameters above influencing α-amino nitrogen content was established. The results showed that the optimum technical conditions were as follows: the ratio of water to raw materials was 4:1, the diastatic temperature of stageI was 62°C and the diastatic temperature of stageII was 72°C, the pH was 5.35. Under the optimum technical conditions condition, the αamino nitrogen content of wort in beer was 188.2 mg/L." @default.
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- W2331856151 date "2013-01-01" @default.
- W2331856151 modified "2023-09-27" @default.
- W2331856151 title "Change of the Alpha Amino Nitrogen of Tartary Buckwheat Beer during the Process of Mashing and Its Process Optimization" @default.
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- W2331856151 doi "https://doi.org/10.12720/jomb.2.4.262-265" @default.
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