Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing-Reference-Cited by-同舟云学术

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Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing

Published:2018-02-02 Issue:2 Volume:76 Page:96-111
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Duke Stanley H.¹,Henson Cynthia A.¹²,Bockelman Harold E.³

Affiliation:

1. Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.

2. United States Department of Agriculture–Agricultural Research Service Cereal Crops Research Unit, Madison, WI, U.S.A.

3. United States Department of Agriculture–Agricultural Research Service Small Grains and Potato Germplasm Research Unit, Aberdeen, ID, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2017.1402582

Reference56 articles.

1. Current perspectives on the role of enzymes in brewing

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2. Method of Electrohydraulic Activation of Water-Lime Suspension in Sugar Production;Lecture Notes in Mechanical Engineering;2021-11-18

3. Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines;Journal of the American Society of Brewing Chemists;2021-06-04

4. Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing;Beverages;2021-03-02

5. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures;Journal of the American Society of Brewing Chemists;2020-04-07

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