THE RELATIONSHIP BETWEEN MALT FRIABILITY AND WORT VISCOSITY

被引：20

作者：

BATHGATE, GN ^{[1
]}

机构：

[1] MORAY FIRTH MALTINGS LTD,INVERNESS,SCOTLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1983.tb04217.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：416 / 419

页数：4

共 17 条

[1] AALBERS VJ, 1980, MONAT BRAUEREI, V33, P212
[2] THE DEVELOPMENT OF BETA-GLUCAN SOLUBILASE DURING BARLEY GERMINATION
BAMFORTH, CW
MARTIN, HL
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1981, 87 (02) : 81 - 84
[3] BATHGATE GN, 1975, 15TH P EUR BREW CONV, P61
[4] THE RELATIONSHIP BETWEEN TOTAL BETA-GLUCAN OF MALT AND MALT QUALITY
BOURNE, DT
POWLESLAND, T
WHEELER, RE
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1982, 88 (06) : 371 - 375
[5] LABORATORY PREDICTION OF BREWHOUSE EXTRACT AND PERFORMANCE
BOURNE, DT
WHEELER, RE
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1982, 88 (05) : 324 - 328
[6] DROST BW, 1980, EUROPEAN BREWERY CON, V6, P224
[7] EYBEN D, 1980, EUROPEAN BREWING CON, V6, P201
[8] Kretschmer K.-F., 1978, Brauwissenschaft, V31, P274
[9] LEEDHAM PA, 1975, 15TH EUR BREW CONV P, P201
[10] LIE S, 1981, 18TH EUR BREW CONV P, P89