[1]
Veraverbeke, W.S. et al. 2011. Partial Substitution of Barley Malt by Wheat Bran in the Grist Results in Lager Beer with Better Taste Profile and Higher Content in Arabinoxylan-Oligosaccharides (AXOS). BrewingScience. 64, 11/12 (Dec. 2011), 168–174.