THE RELATIONSHIP BETWEEN SOME BARLEY AND GREEN MALT PROPERTIES AND MALT HOT WATER EXTRACT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1984.tb04246.x/fullpdf
Reference22 articles.
1. Quantitative determination of endosperm modification and its relationship to the content of 1,3∶1,4-β-glucans during malting of barley
2. Bamforth , C. W.
3. THE ACTION OF ENDO-β-1,3-GLUCANASES ON BARLEY AND MALT β-GLUCANS
4. SELECTION FOR MALT β-GLUCANASE ACTIVITY IN BARLEY BREEDING PROGRAMS
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. ENZYME AND ACID HYDROLYSIS OF MALTED MILLET (Pennisetum typhoidees) AND SORGHUM (Sorghum bicolor);Journal of the Institute of Brewing;1989-01-02
2. A COMPARISON OF TWO METHODS FOR THE ESTIMATION OF β-GLUCANASE ACTIVITY IN MALT;Journal of the Institute of Brewing;1987-09-10
3. QUANTITATIVE CHANGES IN THE CONCENTRATIONS OF THE MAJOR COMPONENTS OF FOUR GENOTYPES OF BARLEY GRAINS DURING MALTING AND MASHING;Journal of the Institute of Brewing;1986-07-08
4. EVALUATION OF BARLEY AND MALT QUALITY USING NEAR-INFRARED REFLECTANCE TECHNIQUES;Journal of the Institute of Brewing;1985-11-12
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