THE PROTEIN RESERVES OF THE BARLEY GRAIN AND THEIR DEGRADATION DURING MALTING AND BREWING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1988.tb04598.x/fullpdf
Reference126 articles.
1. Isolation and Characterization of Foaming Proteins of Beer
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3. Nomenclature: protease, proteinase and peptidase
4. CAMBRIDGE PRIZE LECTURE BIOCHEMICAL APPROACHES TO BEER QUALITY
5. THE DEVELOPMENT OF β-GLUCAN SOLUBILASE DURING BARLEY GERMINATION
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