Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA)

Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA)

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. === ENGLISH ABSTRACT: The relationship between malt fermentability and rheological variables, measured by means of the Rapid Visco Analyser (RVA) and application of multivariate data analysis, was investigated. The RVA Kilned Malt method was...

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Bibliographic Details
Main Author: Visser, Magdalena Johanna
Other Authors: Manley, Marena
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Rapid Visco Analyser (RVA)
Malt fermentability
Viscosity
Dissertations > Food science
Theses > Food science
Barley
Online Access:http://hdl.handle.net/10019.1/6650

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