Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development

Journal of the Institute of Brewing

Volumn 116, Issue 1, 2010, Pages 86-96

  Evans, D Evan ^a   Dambergs, Robert ^a   Ratkowsky, David ^a   Li, Chengdao ^b   Harasymow, Stefan ^b   Roumeliotis, Sophia ^c   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

Barley; Diastatic power enzymes; Fermentability; Malt; Multiple linear regression; Partial least squares

Indexed keywords

HORDEUM;

EID: 77952837505     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00403.x     Document Type: Article

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