Malting of Sorghum: Further Studies on Factors influencing α-Amylase Activity.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 295, doi. 10.1002/j.2050-0416.2000.tb00069.x
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2000 AND VI 106 AND IP 5
Results: 7
1
2
Evaluation of Light Scattering and Autofluorescent Properties of Brewer's Worts for Flow Cytometric Analysis of Yeast Viability.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 319, doi. 10.1002/j.2050-0416.2000.tb00072.x
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- Publication type:
- Article
3
Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky†.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 287, doi. 10.1002/j.2050-0416.2000.tb00068.x
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- Publication type:
- Article
4
Primary Fermentation with Immobilized Yeast: Some Effects of Carrier Materials on the Flavour of the Beer.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 311, doi. 10.1002/j.2050-0416.2000.tb00071.x
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- Publication type:
- Article
5
Raible-Test for Evaluation of Filtration Properties.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 277, doi. 10.1002/j.2050-0416.2000.tb00067.x
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- Publication type:
- Article
6
Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 305, doi. 10.1002/j.2050-0416.2000.tb00070.x
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- Publication type:
- Article
7
The Significance of Iso-α-Acids for Beer Quality Cambridge Prize Paper.
- Published in:
- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 271, doi. 10.1002/j.2050-0416.2000.tb00066.x
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- Publication type:
- Article