Bringhurst, Tom A., Barry M. Harrison, and James Brosnan. “Scotch Whisky: Raw Material Selection and Processing.” In Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., edited by Inge Russell, Graham G. Stewart, and Julie Kellershohn. London: Academic Press, 2022.
Cereal starch structure determines gelatinization, conversion, and retrogradation risks.
Tom A. Bringhurst, Barry M. Harrison, and James Brosnan, “Scotch Whisky: Raw Material Selection and Processing,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), pp. 160–165.
Tom A. Bringhurst, Barry M. Harrison, and James Brosnan, “Scotch Whisky: Raw Material Selection and Processing,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), pp. 160–165.
165
160
Bringhurst, Harrison, and Brosnan, “Raw Material Selection,” pp. 160–165.
Scotch Whisky: Raw Material Selection and Processing
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