THE USE OF HIGH AMYLOSE BARLEY FOR THE PRODUCTION OF WHISKY MALT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1976.tb03771.x/fullpdf
Reference21 articles.
1. Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High-Amylose Barley
2. THE COMPOSITION OF FINE PARTICLES WHICH AFFECT MASH FILTRATION
3. A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules
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3. Molecular and physicochemical characterization of the high-amylose barley mutant Amo1;Journal of Cereal Science;2008-01
4. Development of a New Rheological Laboratory Method for Mash Systems—Its Application in the Characterization of Grain Modification Levels;Journal of the American Society of Brewing Chemists;2005-04
5. Application of the Rapid Visco Analyser as a Rheological Tool for the Characterisation of Mash Viscosity as Affected by the Level of Barley Adjunct;Journal of the Institute of Brewing;2005
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