The use of oats as unmalted materials as immunostimulator that increase the colloidal stability of the finished beer drink
Abstract
There is a view on the unmalted vegetable raw stuff seen as a multicomponent biologically active system in beer production. The item also shows the results of physical-chemical and spectrophotometric studies of a beer beverage containing 100% of malt and a beverage with a 5 % content of unmalted stuff, which is barley in this case.
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Review
For citations:
Arakelyan N.G., Emelyanov S.A. The use of oats as unmalted materials as immunostimulator that increase the colloidal stability of the finished beer drink. Newsletter of North-Caucasus Federal University. 2014;(4):9-12. (In Russ.)
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