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1995•Journal of Food EngineeringRequires access

A model for the prediction of fermentable sugar concentrations during mashing

Tatu Koljonen, Jari Hämäläinen, Katharina Sjöholm, Kirsti Pietilä

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Key concepts: Mashing, Maltotriose, Maltose, Starch, Sugar, Amylase, Chemistry, Diastase

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