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|Title:||The impact of malt derived proteins on beer foam quality. Part II: The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality.|
|Author:||Evans, David Evan|
Sheehan, M. C.
Stewart, D. C.
|Citation:||Journal of the Institute of Brewing. 105(3):171-177|
|Appears in Collections:||Agriculture, Food and Wine publications|
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