An investigation into colour development in roasted cereals for use in the Brewing Industry
By: by Shane Colgan.
Contributors: University College Dublin. Department of Agricultural and Food Engineering.
Publisher: University College Dublin
Published: 1997
Place of publication: Dublin
Language: eng
Number of pages: 123
Subjects: Brewing.; Grain.; Barley.; Roasting (Cookery); Maillard reaction.; Color of food.; Beer -- Flavor and odor.
Notes: Thesis submitted to the Department of Agricultural and Food Engineering.

Thesis (M.Eng.Sc.) - University College Dublin, 1997.