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Journals
Agricultural Engineering
Volume 22 (2018): Issue 4 (December 2018)
Open Access
The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash
Marcin Natoniewski
Marcin Natoniewski
,
Leszek Rydzak
Leszek Rydzak
,
Agata Wyciszkiewicz
Agata Wyciszkiewicz
and
Tomasz Guz
Tomasz Guz
| Jan 25, 2019
Agricultural Engineering
Volume 22 (2018): Issue 4 (December 2018)
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Published Online:
Jan 25, 2019
Page range:
43 - 49
Received:
Jul 01, 2018
Accepted:
Nov 01, 2018
DOI:
https://doi.org/10.1515/agriceng-2018-0035
Keywords
extract content
,
pH
,
malt
,
beer mash
,
fragmentation of malt
© 2018 Marcin Natoniewski et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Marcin Natoniewski
Department of Engineering and Food Machinery, University of Life Sciences in Lublin
Poland
Leszek Rydzak
Department of Engineering and Food Machinery, University of Life Sciences in Lublin
Poland
Agata Wyciszkiewicz
Faculty of Chemistry, Silesian University of Technology in Gliwice
Poland
Tomasz Guz
Department of Engineering and Food Machinery, University of Life Sciences in Lublin
Poland