The influence of proteolytic and cytolytic enzymes on starch degradation during mashing
Author:
Affiliation:
1. State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
2. College of Marine Life Sciences; Ocean University of China; Qingdao People's Republic of China
Funder
National High Technology Research and Development Program of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.172/fullpdf
Reference27 articles.
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2. Barley and malt starch in brewing: A general review;Bamforth;Tech. Q. Mast. Brew. Assoc. Amer.,2003
3. Gelatinisation characteristics and enzyme susceptibility of different types of barley starch in the temperature range 48-72°C;MacGregor;J. Inst. Brew.,2002
4. Effects of barley intake on glucose tolerance, lipid metabolism, and bowel function in women;Li;Nutrition,2003
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