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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 35, 1977 - Issue 1
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Original Articles

Characterization of Beer Polysaccharides by Enzymes and Gel Permeation Chromatography

Ben C. HardwickTechnical Center, Anheuser-Busch, Inc., St. Louis, MO63118
&
J. R. DonleyTechnical Center, Anheuser-Busch, Inc., St. Louis, MO63118
Pages 29-34 | Received 14 Jun 1976, Published online: 06 Feb 2018

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Lance T. Lusk, George R. Duncombe, Susan B. Kay, Alfonso Navarro & David Ryder. (2001) Barley β-Glucan and Beer Foam Stability. Journal of the American Society of Brewing Chemists 59:4, pages 183-186.
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Leo J. Denault, W. G. Allen, E. W. Boyer, D. Collins, D. Kramme & J. E. Spradlin. (1978) A Simple Reducing Sugar Assay for Measuring β-Glucanase Activity in Malt, and Various Microbial Enzyme Preparations. Journal of the American Society of Brewing Chemists 36:1, pages 18-23.
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