α-amylase in germinating, decorticated barley—III
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference51 articles.
1. STUDIES IN BARLEY AND MALT
2. THE USE OF ACETIC ACID AND SULPHUR DIOXIDE TO LIMIT MALTING LOSSES
3. α-Amylase in germinating, decorticated barley—I
4. α-Amylase in germinating, decorticated barley-II. Effects of physically damaging the grain
5. The Structure of the Integumentary System of the Barley Grain in Relation to Localized Water Absorption and Semi-permeability
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