Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure-Reference-Cited by-同舟云学术

Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure

Published:2018-12-26 Issue:1 Volume:125 Page:18-27
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Fox G.¹²,Yu W.¹,Nischwitz R.³,Harasymow S.⁴⁵

Affiliation:

1. Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia Qld 4072 Australia

2. Department of Food Science; Stellenbosch University; Stellenbosch South Africa

3. Barrett Burston Malting Co; Gough St Richmond Victoria 3121 Australia

4. Australian Export Grains Innovation Centre; South Perth 6151 Australia

5. Department of Primary Industries and Regional Development; Diagnostics and Laboratory Services Biosecurity and Sustainability, 3 Baron-Hay Court; South Perth WA 6151 Australia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.546/fullpdf

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3. Current perspectives on the role of enzymes in brewing;Bamforth;J. Cereal Sci.,2009

4. A model for the prediction of fermentable sugar concentrations during mashing;Koljonen;J. Food Eng.,1995

5. Modelling the contribution of α-amylase, β-amylase and limit dextrinase to starch degradation during mashing;MacGregor;J. Cereal Sci.,1999

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