Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing-Reference-Cited by-同舟云学术

Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing

Published:2013-11-04 Issue:4 Volume:119 Page:258-264
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Agu Reginald C.¹,Palmer Geoff. H.²

Affiliation:

1. The Scotch Whisky Research Institute; Research Avenue North; Riccarton Edinburgh EH14 4AP UK

2. International Centre for Brewing and Distilling; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK

Publisher

Wiley

Subject

Food Science

Reference67 articles.

1. Recommended methods of analysis;Schonfeld;J. Inst. Brew.,1909

2. The composition and quantitative estimation of barley proteins;Bishop;J. Inst. Brew.,1928

3. Studies on barley and malt 1. Effects of water on germination tests;Essery;J. Inst. Brew.,1954

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