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Možnosti výroby speciálních sladů a jejich použití při výrobě potravin

By Natalie Valentová

Abstract

The first part of Bacelor thesis describes anatomic construction and chemical composition of barley grains and procedure of malting, which contains income, purifying, classification and stocking, steeping, germination and kilning. The second part is following up base and specialty types of malt, which includes description of technological production procedure and its application. The last part of Thesis is concentrating on malts from other convenient crops, the options of malting and its use in food production

Topics: slad; typy sladů; speciální slad
Year: 2015
OAI identifier: oai:invenio.nusl.cz:250387
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