SCREENING OF BARLEY VARIETIES FOR ALPHA-AMYLASE CONTENT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1974.tb03636.x/fullpdf
Reference10 articles.
1. FACTORS AFFECTING THE PRODUCTION OF α-AMYLASE IN BARLEY GRAINS
2. BIOCHEMISTRY OF BARLEY GERMINATION ACTION OF GIBBERELLIC ACID ON BARLEY ENDOSPERM
3. The Induction of Amylase Synthesis in Barley Aleurone Layers by Gibberellic Acid
4. Environmental and varietal differences in diastatic power and four associated characteristics of spring barley
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1. Assessment of malting characteristics of different Indian barley cultivars;Journal of Food Science and Technology;2017-12-06
2. Genetic and environmental variation in the diastatic power of australian barley;Journal of Cereal Science;1995-01
3. THE USE OF MILLING ENERGY TO PREDICT INCREASES IN HOT WATER EXTRACT IN RESPONSE TO THE ADDITION OF GIBBERELLIC ACID DURING STEEPING;Journal of the Institute of Brewing;1990-07-08
4. Hydrolysis of barley endosperm storage proteins during malting. I. Analysis using monoclonal antibodies;Journal of Cereal Science;1988-05
5. Genotype and the production of α-amylase in barley grains germinated in the presence and absence of gibberellic acid;Journal of Cereal Science;1985-01
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