Critical evaluation of viscometrically determined pasting temperatures in barley malt-Reference-Cited by-同舟云学术

Critical evaluation of viscometrically determined pasting temperatures in barley malt

Published:2017-09-21 Issue:4 Volume:123 Page:472-479
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Rittenauer Michael¹,Gladis Stefan¹,Gastl Martina¹,Becker Thomas¹

Affiliation:

1. Technical University of Munich (TUM), School of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany

Publisher

Wiley

Subject

Food Science

Reference38 articles.

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4. Thermostability variation in alleles of barley beta-amylase;Eglinton;J. Cereal Sci.,1998

5. Genetic variation of β-amylase thermostability among varieties of barley, Hordeum vulgare L., and relation to malting quality;Kihara;Plant Breed.,1998

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