A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities-Reference-Cited by-同舟云学术

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A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities

Published:2002 Issue:4 Volume:108 Page:416-423
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Holmberg J.-E.,Hämäläinen J. J.,Reinikainen P.,Olkku J.

Publisher

Wiley

Subject

Food Science

Reference8 articles.

1. A Mathematical Model for Predicting the Effects of the Steeping Programme on Water Uptake during Malting;Holmberg;Journal of the Institute of Brewing,1997

2. Hyttinen , I. Matematiska modeller i praktiken - Mäskning XXIII Nordiska bryggeritekniska mötet 6.-9.6.2000 Björneborg, Finland, Finlands bryggmästareförening R.F 147 150

3. A simulation model for planning of the mashing process;Hämäläinen;Tech. Quart. Master Brew. Assoc. Am.,1997

4. A model for the prediction of β-glucanase activity and β-glucan concentration during mashing;Kettunen;Journal of Food Engineering,1996

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Malting and Brewing Uses of Barley;Barley;2010-12-31

2. A Simulation Model for Malt Enzyme Activities in Kilning;Journal of the Institute of Brewing;2007

3. Optimisation of Steeping Program in Malt Industry;IFAC Proceedings Volumes;2004-03

4. A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting;Journal of the Institute of Brewing;2004

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