MALTING TECHNOLOGY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1986.tb04384.x/fullpdf
Reference22 articles.
1. A ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY β-GLUCAN
2. THE INSTITUTE OF BREWING ANALYSIS COMMITTEE THE DETERMINATION OF ENDO-β-GLUCANASE ACTIVITY IN MALT
3. Bendelow , V. M. Ph.D. Thesis University of Manitoba 1970
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3. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times;Foods;2022-03-08
4. Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review;Journal of the Institute of Brewing;2011
5. MALT | Chemistry of Malting;Encyclopedia of Food Sciences and Nutrition;2003
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