Effect of Starch Hydrolysis Products on the Determination of Limit Dextrinase and Limit Dextrinase Inhibitors in Barley and Malt-Reference-Cited by-同舟云学术

Effect of Starch Hydrolysis Products on the Determination of Limit Dextrinase and Limit Dextrinase Inhibitors in Barley and Malt

Published:2002-01 Issue:1 Volume:35 Page:17-28
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

MacGregor A.W.,Bazin S.L.,Schroeder S.W.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Some aspects of the metabolism of starch;Manners;Cereal Foods World,1985

2. The specificity of cereal limit dextrinase;Manners;Biochemical Journal,1970

3. Structural analysis of wort dextrins by means of beta-amylase and the debranching enzyme, pullulanase;Enevoldsen;Journal of the Institute of Brewing,1969

4. Dextrins in brewing. II. Distribution of oligo- and megaoligosaccharides during mashing in wort and in beer;Enevoldsen;In «Proceedings of the 14th Congress», European Brewing Convention,1973

5. Detection of a limit dextrinase inhibitor in barley;Macri;Journal of Cereal Science,1993

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