Changes in Lipase Activity and Lipid Content Resulting from MaltingFootnote¹
1 Taken in part from a M.S. thesis submitted by former Rockefeller Fellow H. H. Hernandez to North Dakota State University. Published with the approval of the Director, North Dakota Agricultural Experiment Station, Fargo, as Journal Series No. 111.

H. H. HernandezNorth Dakota State University, Fargo, North Dakota

O. J. BanasikNorth Dakota State University, Fargo, North Dakota

K. A. GillesNorth Dakota State University, Fargo, North Dakota

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P. B. Schwarz & R. E. Pyler. (1984) Lipoxygenase and Hydroperoxide Isomerase Activity of Malting Barley. Journal of the American Society of Brewing Chemists 42:2, pages 47-53.
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B. J. Anness. (1984) LIPIDS OF BARLEY, MALT AND ADJUNCTS. Journal of the Institute of Brewing 90:5, pages 315-318.
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John L. Weihrauch, John E. KinsellaPH.D.PH.D. & Bernice K. Watt. (1976) Comprehensive evaluation offatty acids in foods. Journal of the American Dietetic Association 68:4, pages 335-340.
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