A Simulation Model for Malt Enzyme Activities in Kilning
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2007.tb00273.x/fullpdf
Reference19 articles.
1. Thin layer drying models for malt;Bala;J. Food Eng.,1992
2. Drying and quality changes during malt kilning;Coonce;Cereal Foods World,1993
3. A mathematical model for predicting the effects of the steeping programme on water uptake during malting;Holmberg;J. Inst. Brew.,1997
4. A model for predicting the effects of the steeping programme on the germination of barley with different water sensitivities;Holmberg;J. Inst. Brew.,2002
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