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Volumn 31, Issue 1, 1998, Pages 20-26

Malting and brewing with a high β-glucan barley

Author keywords

Hull less barley; Rice hull; glucan

Indexed keywords


EID: 3142683317     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0285     Document Type: Article
Times cited : (20)

References (8)
  • 1
    • 0001849907 scopus 로고
    • Barley β-glucans, their role in malting and brewing
    • BAMFORTH, C. W. Barley β-glucans, their role in malting and brewing. Brewers Digest, 5-6, 22 (1982)
    • (1982) Brewers Digest , vol.5-6 , pp. 22
    • Bamforth, C.W.1
  • 2
    • 0030512788 scopus 로고    scopus 로고
    • Production of food malt from hull-less barley
    • BHATTY, R. S. Production of food malt from hull-less barley. Cereal Chemistry, 73, 75-80 (1996)
    • (1996) Cereal Chemistry , vol.73 , pp. 75-80
    • Bhatty, R.S.1
  • 3
    • 84989029897 scopus 로고
    • Physicochemical characteristics and functional properties of starch from a high β-glucan waxy barley
    • LORENZ, K. Physicochemical characteristics and functional properties of starch from a high β-glucan waxy barley. Starch/Stärke, 47, 14-18 (1995)
    • (1995) Starch/Stärke , vol.47 , pp. 14-18
    • Lorenz, K.1
  • 5
    • 0003497429 scopus 로고
    • St Paul, MN: AACC. Method 44-19, approved April 1961, revised Oct. 1975 and Oct. 1982; Method 08-01, approved April 1961, revised Oct. 1976 and Oct. 1981; Method 30-25, approved April 1961, revised Oct. 1976, Oct. 1981 and Oct. 1991; Method 46-13, approved Oct. 1976, revised Oct. 1982 and Oct. 1986
    • AMERICAN ASSOCIATION OF CEREAL CHEMISTS. Approved Methods of the AACC, 9th Edn. St Paul, MN: AACC. Method 44-19, approved April 1961, revised Oct. 1975 and Oct. 1982; Method 08-01, approved April 1961, revised Oct. 1976 and Oct. 1981; Method 30-25, approved April 1961, revised Oct. 1976, Oct. 1981 and Oct. 1991; Method 46-13, approved Oct. 1976, revised Oct. 1982 and Oct. 1986 (1995)
    • (1995) Approved Methods of the AACC, 9th Edn.
  • 6
    • 0007362949 scopus 로고
    • Factors influencing the stability of barley malt β-glucanase during mashing
    • MULLER, R. Factors influencing the stability of barley malt β-glucanase during mashing. Journal of the American Society of Brewing Chemists, 53, 136-140 (1995)
    • (1995) Journal of the American Society of Brewing Chemists , vol.53 , pp. 136-140
    • Muller, R.1
  • 7
    • 84979434918 scopus 로고
    • Enzymic quantification of (1→3, 1→4)-β-D-glucan in barley and malt
    • MCCLEARY, B. V. AND GLENNTE-HOLMES, M. Enzymic quantification of (1→3, 1→4)-β-D-glucan in barley and malt. Journal of the Institute of Brewing, 91, 285-295 (1985)
    • (1985) Journal of the Institute of Brewing , vol.91 , pp. 285-295
    • Mccleary, B.V.1    Glennte-Holmes, M.2
  • 8
    • 0010920514 scopus 로고
    • Evaluationof a general method for measurement of (1→3), (1→4)-β-glucans
    • HENRY, R. J. AND BLAKENEY, A. B. Evaluationof a general method for measurement of (1→3), (1→4)-β-glucans. Journal of the Science of Food and Agriculture, 44, 75-87 (1988)
    • (1988) Journal of the Science of Food and Agriculture , vol.44 , pp. 75-87
    • Henry, R.J.1    Blakeney, A.B.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.