Factors Influencing the Stability of Barley Malt β-Glucanase During Mashing
Author:
Affiliation:
1. BRF International, Lyttel Hall, Nutfield, Surrey, U.K. RH1 4HY
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-53-0136
Reference25 articles.
1. THE DEGRADATION OF β-GLUCAN DURING MALTING AND MASHING: THE ROLE OF β-GLUCANASE
2. A ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY β-GLUCAN
3. TOTAL AND INDIVIDUAL BARLEY (1-3), (1-4)-β-D-GLUCANASE ACTIVITIES IN SOME GREEN AND KILNED MALTS
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. THE FORMATION OF HYDROGEN PEROXIDE DURING OXIDATION OF THIOL-CONTAINING PROTEINS;Journal of the Institute of Brewing;1997-09-10
2. β-Glucans: Importance in Brewing and Methods of Analysis;LWT - Food Science and Technology;1997-06
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