RELATIONSHIPS BETWEEN MILLING ENERGY AND HOT WATER EXTRACT VALUES OF MALTS FROM SOME MODERN BARLEYS AND THEIR PARENTAL CULTIVARS

被引：32

作者：

ALLISON, MJ

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1986年 / 92卷 / 06期

关键词：

D O I：

10.1002/j.2050-0416.1986.tb04461.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：604 / 607

页数：4

共 14 条

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[3] MILLING ENERGY OF BARLEY [J].

ALLISON, MJ ;

COWE, IA ;

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BRUCE, F ;

MCHALE, R .

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[4]

AUFHAMMER G, 1958, BARLEY VARIETIES EBC

[5]

BAUM BR, 1981, BARLEY REGISTER

[6]

Baxter E. D., 1979, Journal of the American Society of Brewing Chemists, V37, P8

[7]

LEIN A, 1963, 1ST P INT BARL GEN S, P310

[8]

MARCHYLO BA, 1984, CEREAL CHEM, V61, P295

[9]

SHREWRY PR, 1980, J I BREWING, V86, P138

[10] GEL-FORMING PROTEINS IN BARLEY-GRAIN AND THEIR RELATIONSHIPS WITH MALTING QUALITY [J].

SMITH, DB ;

LISTER, PR .

JOURNAL OF CEREAL SCIENCE, 1983, 1 (04) :229-239

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