The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities

Food Chemistry

Volumn 86, Issue 2, 2004, Pages 223-228

  Wang, Junmei ^a,b   Zhang, Guoping ^a   Chen, Jinxin ^a   Wu, Feibo ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Barley (Hordeum vulgare L.); Cultivar; Environment; Glucan; Glucanase

Indexed keywords

BETA GLUCAN; BETA GLUCAN HYDROLASE;

ARTICLE; BARLEY; CORRELATION ANALYSIS; ENZYME ACTIVITY; FOOD ANALYSIS; MALT; MALTING; PARAMETER; PHYSICAL CHEMISTRY; QUALITATIVE ANALYSIS; STATISTICAL SIGNIFICANCE; VISCOSITY;

HORDEUM; HORDEUM VULGARE; HORDEUM VULGARE SUBSP. VULGARE;

EID: 1442360976     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.020     Document Type: Article

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