THE AUTOMATIC ESTIMATION OF TOTAL CARBOHYDRATE USING A REDUCTION - OXIDATION ELECTRODE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1972.tb03438.x/fullpdf
Reference4 articles.
1. CARBOHYDRATES IN MALTING AND BREWING III. MODIFIED METHOD FOR DETERMINING CARBOHYDRATES BY MEANS OF THE ANTHRONE REAGENT
2. AUTOMATIC ANALYSIS IN BREWING: VI. Total Carbohydrate Estimation of Worts and Beers
3. Sawyer , R. Porter , D. G.
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1. A strain of Saccharomyces cerevisiae which grows efficiently on starch;Enzyme and Microbial Technology;1985-05
2. On-Line Methods;Analysis of Foods and Beverages: Modern Techniques;1984
3. REGULATION OF AMYLOGLUCOSIDASE PRODUCTION BYSACCHAROMYCES DIASTATICUS;Journal of the Institute of Brewing;1981-07-08
4. THE INFLUENCE OF LIPIDS DERIVED FROM MALT SPENT GRAINS ON YEAST METABOLISM AND FERMENTATION;Journal of the Institute of Brewing;1979-07-08
5. MEASUREMENT OF CARBOHYDRATES IN WORT AND BEER-A REVIEW;Journal of the Institute of Brewing;1978-01-02
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