The Impact of the Thermostability of α-Amylase, β-Amylase, and Limit Dextrinase on Potential Wort Fermentability
Author:
Affiliation:
1. Tasmanian Institute of Agricultural Research (TIAR), University of Tasmania, Sandy Bay Tas 7005, Australia
2. School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-61-0210
Reference71 articles.
1. Genetic studies on the ?-amylase isozymes of barley malt
2. Genetic and environmental variation in the diastatic power of australian barley
3. INHERITANCE OF FREE BETA-AMYLASE IN BARLEY
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