A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting
Author:
Publisher
Wiley
Subject
Food Science
Reference14 articles.
1. Mathematical models for drying rates and quality indicator changes during barley malt kilning;Coonce;Cereal Foods World,1993
2. A mathematical model for predicting the effects of the steeping programme on water uptake during malting;Holmberg;J. Inst. Brew.,1997
3. 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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