Influence of Enzyme Distribution on Endosperm Breakdown (Modification) during Malting
Author:
Affiliation:
1. Department of Brewing and Biological Sciences, Heriot-Watt University, Edinburgh EH1 1HX, Scotland
2. Prairie Malt Canada, Ltd., Biggar, Saskatoon
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-43-0017
Reference57 articles.
1. A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALT
2. Akazawa, I., and Miyata, S. Page 40 in: Essays in Biochemistry. P. N. Campbell and R. D. Marshall, eds. Academic Press: New York, 1983.
3. The role of endogenous gibberellins in the formation of ?-amylase by aleurone layers of germinating barley caryopses
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2. Comparative studies of the development of endosperm-degrading enzymes in malting sorghum and barley;World Journal of Microbiology & Biotechnology;1990-12
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