Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures-Reference-Cited by-同舟云学术

Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures

Published:2018-07-03 Issue:3 Volume:76 Page:156-168
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:

Henson Cynthia A.¹²,Duke Stanley H.²,Bockelman Harold E.³

Affiliation:

1. United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI, U.S.A.;

2. Department of Agronomy, University of Wisconsin, 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.

Funder

U.S. Department of Agriculture’s Agricultural Research Service

American Malting Barley Association, Inc.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1492818

Reference25 articles.

1. Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: Malt Extract and Osmolyte Concentration

2. Dickson, J. G.; Dickson, A. D.; Shands, H. L.; Burkhardt, B. A.; Leith, B. D. Second Annual Report on Barley Quality Studies Including the Investigations Conducted 1934–1935 on Barley Grown in 1935; Wisconsin Agricultural Experiment Station: Madison, and the Division of Cereal Crops and Diseases, Bureau of Plant Industry, US Department of Agriculture: Madison, WI, 1935.

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

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

5. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase

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2. Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. Bmy1 Intron III Alleles and Grain β-Amylase Activity and Thermostability;Journal of the American Society of Brewing Chemists;2019-01-02