Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development-Reference-Cited by-同舟云学术

Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development

Published:2010 Issue:1 Volume:116 Page:86-96
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Evans D. Evan,Dambergs Robert,Ratkowsky David,Li Chengdao,Harasymow Stefan,Roumeliotis Sophia,Eglinton Jason K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2010.tb00403.x/fullpdf

Reference31 articles.

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