Effect of the malting barley variety (hordeum vulgare L.) on Fermentability

Journal of the Institute of Brewing

Volumn 108, Issue 3, 2002, Pages 355-361

  Gunkel, Joerg ^a   Voetz, Michael ^b   Rath, Frank ^b  

^a GlobalMalt GmbH and Co KG   (Germany)

^b VLB Berlin   (Germany)

Author keywords

Apparent attenuation limit; Barley breeding; Carbohydrates; Fermentability; Maltose; amylase; amylase thermostability

Indexed keywords

CHEMICAL MODIFICATION; COMPOSITION; ENZYMES; FERMENTATION; GENES; MALTOSE; STARCH; THERMODYNAMIC STABILITY;

APPARENT ATTENUATION LIMIT (AAL);

FOOD PROCESSING;

HORDEUM; HORDEUM VULGARE; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036441127     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2002.tb00561.x     Document Type: Article

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