RATES OF ENDOSPERM MODIFICATION DURING MICRO-MALTING OF SOME AUSTRALIAN BARLEYS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1985.tb04350.x/fullpdf
Reference8 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. THE EFFECT OF MODIFICATION PERIOD UPON THE ABILITY OF A MICRO-MALTING PROCEDURE TO SELECT BARLEYS FOR MALTING QUALITY
3. Preparation of seeds for mass screening
4. A SIMPLIFIED ENZYMIC METHOD FOR THE DETERMINATION OF (1→3) (1→4)-β-GLUCANS IN BARLEY
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1. Factors influencing the rate of modification of barleys during malting;Journal of Cereal Science;1989-07
2. Cell-wall polysaccharides of rye-derived wheats: Investigations of the biochemical causes of dough stickiness;Food Chemistry;1989-01
3. Hydrolysis of barley endosperm storage proteins during malting. II. Quantification by enzyme- and radio-immunoassay;Journal of Cereal Science;1988-05
4. A Review of Quick, Reliable, and Simple Check Methods for Barley and Malt Based on the Carlsberg Seed Fixation System;Journal of the American Society of Brewing Chemists;1988-04
5. Changes in β-glucan and other carbohydrate components of barley during malting;Journal of the Science of Food and Agriculture;1988
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