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β-Glucans in malting and brewing: Dissertation
Silja Home
VTT Technical Research Centre of Finland
Research output
:
Thesis
›
Dissertation
›
Collection of Articles
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Keyphrases
Brewing
100%
Glucan
100%
Barley
66%
Beer Filtration
50%
Fermentation
33%
Filtration Condition
33%
Fungal Cellulase
33%
Milling Energy
33%
Structural Properties
16%
Brewer's Yeast
16%
Selection Strategy
16%
Barley Grain
16%
Cell Wall
16%
Starch
16%
Beer
16%
Main Components
16%
Weather Conditions
16%
Analytical Method
16%
Brewing Process
16%
Wort
16%
Barley Endosperm
16%
Glucanase
16%
Cell Wall Degradation
16%
Filterability
16%
Cellular Structure
16%
Abrasion
16%
General Acceptance
16%
Growing Season
16%
Germination Process
16%
Brewhouse
16%
Preliminary Screening
16%
Homogenity
16%
Gibberellic Acid
16%
Lautering
16%
Unmalted Barley
16%
Extract Viscosity
16%
Final Evaluation
16%
Malt Modification
16%
Mash Separation
16%
Modification Rate
16%
Novel Solutions
16%
Glucan Content
16%
Genetically Modified Yeasts
16%
INIS
barley
100%
filtration
42%
modifications
28%
yeasts
28%
enzymes
28%
fermentation
28%
energy
28%
cellulase
28%
cell wall
28%
milling
28%
solutions
14%
comparative evaluations
14%
endosperm
14%
thickness
14%
design
14%
cost
14%
heating
14%
evaluation
14%
viscosity
14%
yields
14%
starch
14%
weather
14%
screening
14%
boiling
14%
germination
14%
seasons
14%
abrasion
14%
stirring
14%
gibberellic acid
14%
Agricultural and Biological Sciences
Glucan
100%
Malting
100%
Mashing
85%
Malt
71%
Cellulase
28%
Cell Wall
28%
Grains
14%
Boiling
14%
Brewing
14%
Endosperm
14%
Glucanase
14%
Growing Season
14%
Saccharomyces cerevisiae
14%
Gibberellic Acid
14%
Biochemistry, Genetics and Molecular Biology
Glucan
100%
Malting
100%
Enzyme
28%
Cellulase
28%
Glucanase
14%
Solution and Solubility
14%
Brewing
14%
Starch
14%
Saccharomyces cerevisiae
14%
Seed Germination
14%
Food Science
Malting
100%
Cellulase
50%
Starch
25%
Boiling
25%
Brewers Yeast
25%
Brewing Process
25%