THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1983.tb04217.x/fullpdf
Reference17 articles.
1. Analytica-EBC 1975
2. THE DEVELOPMENT OF β-GLUCAN SOLUBILASE DURING BARLEY GERMINATION
3. Bathgate , G. N. Palmer , G. H. 1975 61
4. THE RELATIONSHIP BETWEEN TOTAL β-GLUCAN OF MALT AND MALT QUALITY
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