Studies on the Extraction of Alpha-Amylase from Barley MaltFootnote^*
* Cooperative investigations between the Division of Cereal Crops and Diseases, Bureau of Plant Industry, Soils, and Agricultural Engineering, Agricultural Research Administration, U. S. Department of Agriculture, and the Wisconsin Agricultural Experiment Station.

M. T. LowryBarley and Malt Laboratory, Madison, Wisconsin

W. J. OlsonBarley and Malt Laboratory, Madison, Wisconsin

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. (2001) Beta-Amylase. Journal of the American Society of Brewing Chemists 59:4, pages 229-232.
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L. Novellie. (2006) Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn malts. Journal of the Science of Food and Agriculture 11:7, pages 408-421.
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