1.
Faltermaier A, Negele J, Becker T, Gastl M, Arendt E. Evaluation of Mashing Attributes and Protein Profile Using different grist composition of barley and wheat malt. BrSc [Internet]. 2015 Jun. 30 [cited 2026 May 30];68(5/6):67-7. Available from: https://brewingscience.de/index.php/brewingscience/article/view/318