Found: 5
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Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing.
- Published in:
- Starch / Staerke, 2014, v. 66, n. 7/8, p. 615, doi. 10.1002/star.201300152
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- Article
Prediction of potential malt extract and beer filterability using conventional and novel malt assays.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 3, p. 294, doi. 10.1002/jib.567
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- Article
The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro).
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- Journal of the Institute of Brewing, 2018, v. 124, n. 2, p. 132, doi. 10.1002/jib.478
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- Article
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.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 1, p. 86, doi. 10.1002/j.2050-0416.2010.tb00403.x
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- Article
Changes in malt quality during production in two commercial malt houses.
- Published in:
- Journal of the Institute of Brewing, 2020, v. 126, n. 3, p. 233, doi. 10.1002/jib.609
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- Article