M. Cvengroschová, G. Šepeľová, and D. Šmogrovičová, “Effect of mashing-in temperature on free amino nitrogen concentration and foam stability of beer”, BrSc, vol. 56, no. 7/8, pp. 128–131, Aug. 2003, Accessed: May 30, 2026. [Online]. Available: https://brewingscience.de/index.php/brewingscience/article/view/573