DEVELOPMENT OF ENZYMES BY BARLEY EMBRYOS IN VITRO
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1962.tb01891.x/fullpdf
Reference20 articles.
1. Briggs , D. E.
2. On the depletion of the endosperm of Hordenm vulgare during germination
3. XXX.—Researches on the germination of some of the gramineæ. Part I
4. Cellulolysis by Rumen Micro-organisms
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1. Malt Modification - A Century Of Evolving Views;Journal of the Institute of Brewing;2002
2. STUDIES ONα-GLUCOSIDASE IN BARLEY AND MALT*;Journal of the Institute of Brewing;1987-07-08
3. α-Amylase, Limit Dextrinase, and α-Glucosidase Enzymes in Barley and Malt;Critical Reviews in Biotechnology;1987-01
4. α-AMYLASE COMPONENTS IN EXCISED, INCUBATED BARLEY EMBRYOS*;Journal of the Institute of Brewing;1986-03-04
5. The ultrastructure of germinating barley seeds. I. Changes in the scutellum and the aleurone layer in Nordal barley;Carlsberg Research Communications;1982-03
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