THE RELATIONSHIP BETWEEN TOTAL β-GLUCAN OF MALT AND MALT QUALITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1982.tb04124.x/fullpdf
Reference18 articles.
1. The relationship between the viscosity of an acid flour extract of barley and its β-glucan content
2. Quantitative determination of endosperm modification and its relationship to the content of 1,3∶1,4-β-glucans during malting of barley
3. ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†
4. β-GLUCAN AND β-GLUCAN SOLUBILASE IN MALTING AND MASHING
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