CHANGES IN ACTIVITY OF SORGHUM LIPASE DURING MALTING AND MASHING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1996.tb00893.x/fullpdf
Reference26 articles.
1. Annes , B. J. Baxter , E. D. European Brewing Convention Proceedings of the 19th Congress, London 1983 137
2. FERMENTATION OF WORTS MADE FROM 100% RAW SORGHUM AND ENZYMES
3. LIPOXIDASES IN MALTING AND MASHING
4. RECOGNITION OF TWO LIPASES FROM BARLEY AND GREEN MALT
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