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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.
- Published in:
- 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