Improved prediction of malt fermentability by measurement of the diastatic power enzymes β-amylase, α-amylase, and limit dextrinase: I. Survey of the levels of diastatic power enzymes in commercial malts

Journal of the American Society of Brewing Chemists

Volumn 66, Issue 4, 2008, Pages 223-232

  Evans, D Evan ^a   Li, Chengdao ^b   Eglinton, Jason K ^c  

^a UNIVERSITY OF TASMANIA   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

amylase; amylase; Limit dextrinase; Malt fermentability

Indexed keywords

HORDEUM;

EID: 57049125659     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2008-0909-02     Document Type: Conference Paper

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