Wykorzystanie pseudozbóż do wytwarzania piwa bezglutenowego

[1]  P. Paśko,et al.  Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth , 2009 .

[2]  A. Ivarsson,et al.  Celiac Disease Revealed in 3% of Swedish 12-year-olds Born During an Epidemic , 2009, Journal of pediatric gastroenterology and nutrition.

[3]  G. Perretti,et al.  Behaviour of Malted Cereals and Pseudo- Cereals for Gluten-Free Beer Production , 2011 .

[4]  U. Gawlik-Dziki,et al.  Komosa ryżowa - słabo znane pseudozboże o kosmicznych właściwościach , 2011 .

[5]  M. Gastl,et al.  Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation , 2010 .

[6]  E. Arendt,et al.  Studies on the Influence of Germination Conditions on Protein Breakdown in Buckwheat and Oats , 2010 .

[7]  J. Harasym,et al.  Nietypowe słody piwowarskie : przegląd , 2010 .

[8]  K. Czaczyk,et al.  Zawartość wybranych związków przeciwutleniających w gryce i produktach powstałych podczas jej przerobu , 2009 .

[9]  E. Arendt,et al.  Optimisation of a Mashing Program for 100% Malted Buckwheat , 2006 .

[10]  Jorge C. Oliveira,et al.  Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes , 2006 .

[11]  E. Arendt,et al.  The Effect of Steeping Time on the Final Malt Quality of Buckwheat , 2005 .

[12]  E. Arendt,et al.  The Impact of Kilning on Enzymatic Activity of Buckwheat Malt , 2005 .

[13]  E. Seidman,et al.  Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition. , 2005, Journal of pediatric gastroenterology and nutrition.