Malting of Sorghum and Buckwheat for Brewing Purposes-A Gluten-Free Alternative to Barley?

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English
Title of host publication	Science of Gluten-Free Foods and Beverages
Publisher	Elsevier Inc.
Pages	119-123
Number of pages	5
ISBN (Electronic)	9780128104552
ISBN (Print)	9781891127670
DOIs	https://doi.org/10.1016/B978-1-891127-67-0.50015-7
Publication status	Published - 1 Jan 2009

Access to Document

@inbook{c813b3cced814eb398acfa2c41cd0560,

title = "Malting of Sorghum and Buckwheat for Brewing Purposes-A Gluten-Free Alternative to Barley?",

author = "B. Schehl and A. Mauch and Arendt, \{Elke K.\}",

year = "2009",

month = jan,

day = "1",

doi = "10.1016/B978-1-891127-67-0.50015-7",

language = "English",

isbn = "9781891127670",

pages = "119--123",

booktitle = "Science of Gluten-Free Foods and Beverages",