Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley
Author:
Affiliation:
1. The Scotch Whisky Research Institute; Research Avenue North; Riccarton; EH14 4AP; UK
Publisher
Wiley
Subject
Food Science
Reference11 articles.
1. Effect of different steeping conditions on endosperm modification and quality of distilling malt;Bryce;J. Inst. Brew.,2010
2. Potential of hull-less barley malt for use in malt and grain whisky production;Agu;J. Inst. Brew.,2009
3. Some relationships between protein nitrogen of barley and the production of amylolytic enzymes during malting;Agu;J. Inst. Brew.,1998
4. Pattern of nitrogen distribution in barley grains grown in the field;Agu;J. Inst. Brew.,2003
5. The relationship between malt friability and wort viscosity;Bathgate;J. Inst. Brew.,1983
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3. Assessment of Malting Performance of Landrace Six-Row Arupo S Barley Adapted to Grow in Tropical Nigeria;Journal of the American Society of Brewing Chemists;2016-01
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