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Implementation of commercial oat and sorghum flours in brewing
Birgit Schnitzenbaumer
, Jörg Kaspar
, Jean Titze
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
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Food Science
Oat Flour
100%
Sorghum Flour
100%
Polyphenol
12%
Scanning Electron Microscopy
12%
Starch
12%
Capillary Electrophoresis
12%
Starch Gelatinization Temperature
12%