Factors influencing the rate of modification of barleys during malting
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference17 articles.
1. Effect of sample size on the micro-malting of barley
2. Evaluation of a general method for measurement of (1→3), (1→4)-β-Glucans
3. ASSAY OF MALT β-GLUCANASE USING AZO-BARLEY GLUCAN: AN IMPROVED PRECIPITANT
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2. Genetic diversity in barley (Hordeum vulgare) for traits associated with feed and forage purposes;The Indian Journal of Agricultural Sciences;2014-05-07
3. Effect of heat and drought stress on the structure and composition of arabinoxylan and β-glucan in wheat grain;Carbohydrate Polymers;2014-02
4. Malting, Brewing, and Distilling;Barley;2014
5. Governing plant development in barley (Hordeum vulgare L.): relation to protein composition and breakdown rates of protein polymers during malting;Journal of the Science of Food and Agriculture;2013-11-26
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