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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 1
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Original Articles

Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt

D. Evan EvansTasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, AustraliaCorrespondence[email protected]
,
Chengdao LiDepartment of Agriculture and Food Western Australia, South Perth, WA, Australia
,
Stefan HarasymowDepartment of Agriculture and Food Western Australia, South Perth, WA, Australia
,
Sophia RoumeliotisSchool of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
&
Jason K. EglintonSchool of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
Pages 14-22 | Published online: 01 Feb 2018

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