Shorter Communication: Grist Fractionation and Starch Modification During the Milling of Malt-Reference-Cited by-同舟云学术

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Shorter Communication: Grist Fractionation and Starch Modification During the Milling of Malt

Published:2000-06 Issue:2 Volume:78 Page:85-89
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Warpala I.W.S.,Pandiella S.S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference28 articles.

1. Seventy year's progress in malting and brewing: an inaugural lecture;Hough,1969

2. Malting Brewing Science, vol 1: Malt and Sweet Wort;Briggs,1981

3. Brewing;Lewis,1995

4. α-Amylase I from malted barley - physical and action pattern on amylase;MacGregor;Cereal Chem,1978

5. Hydrolysis of large and small granules from normal and waxy barley cultivars by alpha-amylases from barley malt;MacGregor;Cereal Chem,1980

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1. Towards computational fluid dynamics applications in brewing process;European Food Research and Technology;2023-11-30

2. Colour analysing of IPA brewing phases, including daily measuring of the fermentation process;Science, Technology and Innovation;2022-11-28

3. Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch;Foods;2021-07-27

4. Common wheat (Triticum aestivumL.) and its use as a brewing cereal - a review;Journal of the Institute of Brewing;2014-01

5. Optimised methodology for carboxymethylation of (1→3)-β-d-glucan from Yeast (Saccharomyces cerevisiae) and promotion of mechanical activation;International Journal of Food Science & Technology;2012-09-11

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