The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities

Author:

Wang Junmei,Zhang Guoping,Chen Jinxin,Wu Feibo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Barley β-glucans: their role in malting and brewing;Bamforth;Brewers Digest,1982

2. The degradation of β-glucan during malting and mashing: the role of β-glucanase;Bamforth;Journal of the Institute of Brewing,1983

3. Total and individual barley (1–3),(1–4)-d-β-glucanase activities in some green and kilned malts;Barber;Journal of the Institute of the Brewing,1994

4. The development of β-glucanase and degradation of β-glucan in barley grown in Scotland and Spain;Ellis;Journal of Cereal Science,1997

5. European Brewery Convention (1975). Analytica EBC (3rd ed.)

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