THE USE OF HORDEIN FRACTIONS TO ESTIMATE PROTEOLYTIC ACTIVITY IN BARLEY AND MALT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1976.tb03757.x/fullpdf
Reference28 articles.
1. IMPROVED MALTING PERFORMANCE OF FRESHLY HARVESTED BARLEY AFTER ABRASION
2. FIRST REPORT ON BARLEY PROTEINS: THE COMPOSITION AND QUANTITATIVE ESTIMATION OF BARLEY PROTEINS
3. Stabilization, partial purification and characterization of peptidyl peptide hydrolases from germinated barley
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