Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability-Reference-Cited by-同舟云学术

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability

Published:2005-09 Issue:4 Volume:63 Page:185-198
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,Collins Helen²,Eglinton Jason²,Wilhelmson Annika³

Affiliation:

1. Tasmanian Institute of Agricultural Research (TIAR), University of Tasmania, Private Bag 54, Hobart, Tas 7001, Australia

2. School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia

3. VTT Biotechnology, PO Box 1500, Espoo, FIN-02044, Finland

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-63-0185

Reference79 articles.

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

2. EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α-AMYLASE ISOENZYMES

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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