Effects of wheat protein compositions on malt quality
Author:
Affiliation:
1. College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China P.R.
2. Shandong Taishan Beer Limited Co., Hamming Tang Road, Taishan East New District, Tai’an 271000, China P.R.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0247
Reference17 articles.
1. The effects of malting and mashing on barley protein extractability
2. Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley
3. HOMOGENEITY OF THE FRIABLE FLOUR OF MALTING BARLEY
4. Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer
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