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dc.contributor.authorEvans, David Evanen
dc.contributor.authorSheehan, M. C.en
dc.contributor.authorStewart, D. C.en
dc.identifier.citationJournal of the Institute of Brewing. 105(3):171-177en
dc.titleThe 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.en
dc.typeJournal articleen
Appears in Collections:Agriculture, Food and Wine publications

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