Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt-Reference-Cited by-同舟云学术

Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt

Published:2009-01 Issue:1 Volume:67 Page:14-22
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Evans D. Evan¹,Li Chengdao²,Harasymow Stefan²,Roumeliotis Sophia³,Eglinton Jason K.³

Affiliation:

1. Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, Australia

2. Department of Agriculture and Food Western Australia, South Perth, WA, Australia

3. School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2008-1206-01

Reference72 articles.

1. Influence of Corn Size Distribution on the Diastatic Power of Malted Barley and Its Impact on Other Malt Quality Parameters

2. Genetic and environmental variation in the diastatic power of australian barley

3. Seed Germination and Dormancy.

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