A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting

Author:

Kuusela Pirkko,Hämäläinen Jari J.,Reinikainen Pekka,Olkku Juhani

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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