Cereal Science and Malting Technology—The Future
Author:
Affiliation:
1. The International Centre for Brewing and Distilling, Riccarton, Edinburgh, EH14 4 AS, Scotland
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-50-0121
Reference32 articles.
1. USE OF THE FRIABILIMETER TO ASSESS HOMOGENEITY OF MALT
2. Physiological Effects of Gibberellic Acid. X. The Release of Gibberellin-Like Substances by Germinating Barley Embryos
3. ANALYSIS OF NON-FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS
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