DIASTATIC POWER IN MALTED BARLEY: CONTRIBUTIONS OF MALT PARAMETERS TO ITS DEVELOPMENT AND THE POTENTIAL OF BARLEY GRAINBETA-AMYLASE TO PREDICT MALT DIASTATIC POWER*

Author:

GIBSON T. S.,SOLAH V.,HOLMES M. R. GLENNIE,TAYLOR H. R.

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. Arends , A. Henry , R. J. Fox , G. P. Symmons , M. H. Malschke , R. J. 1994 Proceedings of the 42nd Royal Australian Chemical Institute Cereal Chemistry Conference. Ballarat, Australia

2. MALT DIASTATIC ACTIVITY. PART II. A MODIFIED EBC DIASTATIC POWER ASSAY FOR THE SELECTIVE ESTIMATION OFBET A-AMYLASE ACTIVITY, TIME AND TEMPERATURE DEPENDENCE OF THE RELEASE OF REDUCING SUGARS

3. Erdal , K. Jensen , M. O. Kristensen , M. Krogh , J. J. Riis , P. Vaag , P. Proceedings of the European Brewery Convention Congress, Oslo 1993 147

4. Gibson , T. S. Glennie-Holmes , M. McCleary , B. V. Solah , V. Taylor , H. R. Proceedings of the 42nd Royal Australian Chemical Institute Cereal Chemistry Conference, Christchurch, New Zealand 1992 114

5. A COMPUTER CONTROLLED MICROMALTER FOR ASSESSMENT OF THE MALTING POTENTIAL OF BARLEY CROSSBREDS

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