Relationship Between β-amylase Activity, Steeliness, Mealiness, Nitrogen Content and the Nitrogen Fractions of the Barley Grain
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2001.tb00103.x/fullpdf
Reference20 articles.
1. SOME RELATIONSHIPS BETWEEN THE PROTEIN NITROGEN OF BARLEY AND THE PRODUCTION OF AMYLOLYTIC ENZYMES DURING MALTING
2. Hordein and Malting Quality
3. Mechanisms of the Release of Bound β-Amylase
4. Characterization of Solubilized Forms of Bound ß-Amylase Released by Various Agents
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