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Effective strategies to maximise dextrin formation in brewing
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Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer
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The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes
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Provocation: prolonged maturation of beer is of unproven benefit
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