SEARCH

SEARCH BY CITATION

References

  • 1
    Bamforth, C. W. Journal of the Institute of Brewing, 1985, 91, 370383.
  • 2
    Blochet, J-E., Kaboulou, A., Compoint, J-P. and Marion, D. Gluten Proteins 1990. (ed. Bushuk, W. and Tkachuk, R.) Am. Ass. Cereal Chemists, Minnesota, USA.
  • 3
    Clark, D. C. Ferment, 1991, 4, 370.
  • 4
    Clark, D. C., Mackie, A. R., Smith, L. J. and Wilson, D. R. Food Hydrocolloids, 1988, 2, 209.
  • 5
    Clark, D. C., Wilde, P. J. and Wilson, D. R. Colloids Surfaces, 1991, 59, 209.
  • 6
    Clark, D. C., Wilde, P. J. and Wilson, D. R. Journal of the Institute of Brewing, 1991, 97, 169.
  • 7
    Coke, M., Wilde, P., Russell, E. J. and Clark, D. C. Journal of Colloid and Interface Science, 1990, 138, 489.
  • 8
    Isherwood, N. D., Kirby, W., Wheeler, R. E. and Jones, M. European Brewery Convention Proceedings of the 16th Congress Amsterdam, 1977, 16, 457.
  • 9
    Poole, S., West, S. I. and Walters, C. L. Journal of the Science of Food and Agriculture, 1984, 35, 701.
  • 10
    Prins, A. ‘Food Emulsions and Foams’, (ed. Dickinson, E.) RSC Special Publication No. 58, 1987, London, p. 30.
  • 11
    Roberts, R. T., Keeney, P. J. and Wainwright. T. Journal of the Institute of Brewing, 1978, 84, 9.
  • 12
    Wilde, P. J., Clark, D. C. and Marion, D. Journal of Agricultural and Food Chemistry, in press.