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The influence of water composition on the gushing behaviour of malt in Modified Carlsberg Test
Fernanda Larissa Steil
, Tim Schramm
, Christoph Neugrodda
,
Martina Gastl
,
Thomas Becker
Research Center Weihenstephan for Brewing and Food Quality
Chair of Brewing and Beverage Technology
Technical University of Munich
Research output
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Keyphrases
Water Composition
100%
Water Influence
100%
Modified Carlsberg Test
100%
Anions
25%
Magnesium
25%
Magnesium Ion
25%
Brewing Water
25%
Drinking Water
25%
Hydrogen Carbonate
25%
Carbonated Beverages
25%
Inhibiting Effect
25%
Gas Bubble
25%
Chloride-sulfate
25%
Prediction Test
25%
Nursing and Health Professions
Brewing
100%
Sulfate
100%
Magnesium Ion
100%
Dicarbonate
100%
Material Science
Magnesium
100%
Magnesium Ion
100%
Potable Water
100%
Food Science
Magnesium
100%
Carbonated Beverage
100%
Magnesium Ion
100%
Engineering
Gas Bubble
100%
Inhibiting Effect
100%
Chemical Engineering
Potable Water
100%