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File:Alternative cereals fig3.JPG|Composition of real extract from different grain types<ref name="bellut_2019">[https://link.springer.com/article/10.1007/s00217-019-03372-3 "On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts." Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.]</ref>.File:Alternative cereals tbl2.JPG|Enymes, starch, protein, and fats<ref name="bellut_2019" />.File:Alternative_cereals_tbl3.JPG|Real extract, fermentable extract, and FAN<ref name="bellut_2019" />.File:Alternative cereals tbl4.JPG|Amino acid content<ref name="bellut_2019" />.