A KINETIC STUDY OF THE SUSCEPTIBILITY TO ENZYMIC HYDROLYSIS OF STARCH IN MALT-Reference-Cited by-同舟云学术

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A KINETIC STUDY OF THE SUSCEPTIBILITY TO ENZYMIC HYDROLYSIS OF STARCH IN MALT

Published:1973-05-06 Issue:3 Volume:79 Page:212-218
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Coulter P. R.,Potter O. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1973.tb03526.x/fullpdf

Reference14 articles.

1. Coulter , P. R. Ph.D. Thesis Monash University 1970

2. MEASUREMENT OF THE SUSCEPTIBILITY OF STARCH TO HYDROLYSIS BY MALT ENZYMES

3. Coulter , P. R. Potter , O. E. Industrial and Engineering Chemistry, Process Design and Development.

Cited by 5 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. Modeling in Brewing—A Review;Processes;2022-01-29

2. An original kinetic model for the enzymatic hydrolysis of starch during mashing;Biochemical Engineering Journal;2003-01

3. A mathematical model of the formation of fermentable sugars from starch hydrolysis during high-temperature mashing;Enzyme and Microbial Technology;2000-08

4. COLD WATER EXTRACT OF MALTS: SOLUBLE CARBOHYDRATE AND MALTING BEHAVIOUR;Journal of the Institute of Brewing;1991-11-12

5. COMPUTER SIMULATION OF THE β-AMYLOLYSIS OF STARCH COMPONENTS*;Journal of the Institute of Brewing;1977-03-04

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