Effects of silica gel on reduction in gluten during several beer brewing stages
Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabili...
Guardado en:
| Autores principales: | Benítez, Elisa Inés, Acquisgrana, María Rosario, Peruchena, Nélida María, Sosa, Gladis Laura, Lozano, Jorge Enrique |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Institute of Food Science and Technology. Oxford University Press
2026
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| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/60064 |
| Aporte de: |
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