AREAS OF ABSORPTION RELATING TO MALT EXTRACT VALUE IN MODIFIED NEAR INFRA-RED SPECTRA OF BARLEY FLOUR
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1989.tb04633.x/fullpdf
Reference19 articles.
1. A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEY
2. VARIATION IN A BARLEY COLLECTION FOR ENDOSPERM ATTRIBUTES THAT RELATE TO MALTING QUALITY
3. MILLING ENERGY OF BARLEY
4. RELATIONSHIPS BETWEEN MILLING ENERGY AND HOT WATER EXTRACT VALUES OF MALTS FROM SOME MODERN BARLEYS AND THEIR PARENTAL CULTIVARS
5. The Use of Principal Components in the Analysis of Near-Infrared Spectra
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1. Near-infrared Spectroscopy in the Brewing Industry;Critical Reviews in Food Science and Nutrition;2012-10-19
2. Wine and Beer;Infrared Spectroscopy for Food Quality Analysis and Control;2009
3. Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein;Journal of the Institute of Brewing;2002
4. The Application of Near Infrared Spectroscopy to Evaluate Malting Quality;Journal of the Institute of Brewing;1999
5. STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [II] THE EFFECTS OF MODIFICATION ON VISCOGRAMS;Journal of the Institute of Brewing;1995-01-02
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