Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley
Author:
Funder
Italian Ministry of Research
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. The development of β-glucan solubilase during barley germination;Bamforth;Journal of the Institute of Brewing,1980
4. Role for carboxypeptidase in the solubilization of barley β-glucan;Bamforth;Journal of the Institute of Brewing,1979
5. Molecular weight distribution and (1→3) (1→4)-β-d-glucan content of consecutive extracts of various oat and barley cultivars;Beer;Cereal Chemistry,1997
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