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Items where Author is "Kun-Farkas, G."
Group by: Item Type | No Grouping Jump to: Article Number of items: 5. ArticleKoren, D. and Vecseri, B. and Kun-Farkas, G. (2021) Evolution of Folate Content During Barley Malt Production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 238-246. ISSN 0139-3006 (print); 1588-2535 (online) Koren, D. and Vecseri, B. and Kun-Farkas, G. (2020) Evolution of Folate Content During Wort Production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 433-440. ISSN 0139-3006 (print); 1588-2535 (online) Joó, Á. and Kun, Sz. and Kun-Farkas, G. (2013) Effect of lactic acid bacteria in combination with yeast on fermentation of wort. Acta Alimentaria, 42 (Supple). pp. 27-36. ISSN 0139-3006 Sebestyén, A. and Kiss, Zs. and Vecseri-Hegyes, B. and Kun-Farkas, G. and Hoschke, Á. (2013) Experiences with laboratory and pilot plant preparation of millet and buckwheat beer. Acta Alimentaria, 42 (Supple). pp. 81-89. ISSN 0139-3006 Kiss, ZS. and Vecseri-Hegyes, B. and Kun-Farkas, G. and Hoschke, Á. (2011) Optimization of malting and mashing processes for the production of gluten-free beers. Acta Alimentaria, 40 (Supple). pp. 67-78. ISSN 0139-3006 |
