Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures
Author:
Affiliation:
1. Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A.;
2. Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1738811
Reference47 articles.
1. Current perspectives on the role of enzymes in brewing
2. Tracking Amylolytic Enzyme Activities during Congress Mashing with North American Barley Cultivars: Comparisons of Patterns of Activity and β-Amylases with DifferingBmy1Intron III Alleles and Correlations of Amylolytic Enzyme Activities
3. A Comparison of Standard and Nonstandard Measures of Malt Quality
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