Open access peer-reviewed Edited Volume

Brewing Technology

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23,009 Chapter Downloads

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Academic Editor

Makoto Kanauchi
Makoto Kanauchi

Miyagi University,
Japan

Published19 July 2017

Doi10.5772/66269

ISBN978-953-51-3342-1

Print ISBN978-953-51-3341-4

eBook (PDF) ISBN978-953-51-4732-9

Copyright year2017

Number of pages210

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Table of Contents

Open access  chapters

1. Narrow Leaf Mutants in the Grass Family

By Takanori Yoshikawa and Shin Taketa

2,000
1
1,962
2,363
4
4. Saccharomyces and Non-Saccharomyces Starter Yeasts

By Marilena Budroni, Giacomo Zara, Maurizio Ciani and Francesca Comitini

2,713
14
5. Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers

By María Jesús Callejo, Carmen González and Antonio Morata

2,682
9
6. Concept of Nuruk on Brewing Technology

By Jang-Eun Lee and Jae-Ho Kim

2,692
1
7. Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

By Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană and Liana Claudia Salanță

4,224
28
9. Electronic Noses Applications in Beer Technology

By José Pedro Santos, Jesús Lozano and Manuel Aleixandre

2,578
9

IMPACT OF THIS BOOK AND ITS CHAPTERS

23,009 Total Chapter Downloads

6,754 Total Chapter Views

71 Crossref Citations

64 Web of Science Citations

150 Dimensions Citations

12 Altmetric Score

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