MODIFICATION IN MALTING BARLEY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1989.tb04613.x/fullpdf
Reference28 articles.
1. Quantitative determination of endosperm modification and its relationship to the content of 1,3∶1,4-β-glucans during malting of barley
2. A rapid method for estimating the degree of modification in barley malt by measurement of cell wall breakdown
3. EFFECT OF VARIETY, SOIL AND SEASON ON THE BARLEYS AND MALTS OF THE SEASONS 1932 AND 1933
4. Enzyme formation, cellular breakdown and the distribution of gibberellins in the endosperm of barley
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1. A study on malt modification, used as a tool to reduce levels of beer hordeins;Journal of the Institute of Brewing;2018-02-22
2. Models for gibberellic acid transport and enzyme production and transport in the aleurone layer of barley;Journal of Theoretical Biology;2010-11
3. The application of enzyme reaction, nonlinear diffusion models to the malting process;Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences;2009-10-02
4. A theoretical framework for β-glucan degradation during barley malting;Theory in Biosciences;2009-01-08
5. Modification patterns in germinating barley—malting II;Journal of Theoretical Biology;2005-04
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