The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and Mashing-Reference-Cited by-同舟云学术

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The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and Mashing

Published:2008 Issue:3 Volume:114 Page:224-229
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Kanauchi Makoto,Bamforth Charles W

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2008.tb00332.x/fullpdf

Reference25 articles.

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

2. β-Glucan and β-glucanases in malting and brewing: practical aspects;Bamforth;Brew. Dig.,1994

4. Fiber and putative prebiotics in beer;Bamforth;J. Am. Soc. Brew. Chem.,2007

5. A simple model for the cell wall of the starchy endosperm in barley;Bamforth;J. Inst. Brew.,2001

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