SOME BARLEY-GRAIN AND GREEN MALT PROPERTIES AND THEIR INFLUENCE ON MALT HOT-WATER EXTRACT .2. PROTEIN, PROTEINASE AND MOISTURE

被引：10

作者：

MORGAN, AG

GILL, AA

SMITH, DB

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1983年 / 89卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1983.tb04188.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：292 / 298

页数：7

共 15 条

[1]

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[3] DEGRADATION OF HORDEIN BY PROTEOLYTIC-ENZYMES OF BARLEY AND MALT [J].

BAXTER, ED ;

BOOER, CD ;

WAINWRIGHT, T .

JOURNAL OF THE INSTITUTE OF BREWING, 1978, 84 (01) :30-33

[4] STEEPING OF BARLEY - REVIEW OF METABOLIC CONSEQUENCES OF WATER UPTAKE, AND THEIR PRACTICAL IMPLICATIONS [J].

BROOKES, PA ;

LOVETT, DA ;

MACWILLIAM, IC .

JOURNAL OF THE INSTITUTE OF BREWING, 1976, 82 (01) :14-26

[5]

Burger W. C., 1976, Journal of the American Society of Brewing Chemists, V34, P133

[6]

BURGER WC, 1971, 2ND P INT BARL GEN S, P590

[7]

ENARI TM, 1980, EUROPEAN BREWERY CON, V6, P88

[8] GIBBERELLIC ACID-INDUCED SYNTHESIS OF PROTEASE BY ISOLATED ALEURONE LAYERS OF BARLEY [J].

JACOBSEN, JV ;

VARNER, JE .

PLANT PHYSIOLOGY, 1967, 42 (11) :1596-&

[9]

KIRSOP BH, 1966, P IRISH MALT C DUBLI, P37

[10]

MACLEOD AM, 1964, J I BREWING, V70, P521

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