The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach.

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@article{52a1cf2ab3024ffe8c9795c078a192d3,

title = "The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach.",

author = "S Morris and JL Byrne and B Murphy and SJ Whelan and JP Carroll and D Ryan",

year = "2022",

month = apr,

doi = "10.3390/foods11091199",

language = "Undefined/Unknown",

journal = "Foods (Basel, Switzerland)",

}

TY - JOUR

T1 - The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach.

AU - Morris, S

AU - Byrne, JL

AU - Murphy, B

AU - Whelan, SJ

AU - Carroll, JP

AU - Ryan, D

PY - 2022/4

Y1 - 2022/4

UR - http://europepmc.org/abstract/med/35563922

U2 - 10.3390/foods11091199

DO - 10.3390/foods11091199

M3 - Article

C2 - 35563922

JO - Foods (Basel, Switzerland)

JF - Foods (Basel, Switzerland)

ER -