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Original Articles

Dust as a Possible Source of Variation in Diastatic Power Determinations

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Pages 12-19 | Published online: 27 Jul 2018

Bibliography

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  • Quastel, J. H.; “The Mechanism of Bacterial Action;” Trans. Faraday Soc., 26:853–864 (1930).
  • Just, F., and Höfer, K.; “Oxidases in Barley, Malt, and Wort;” Wochschr. Brau., 58, 111–116, 119–122 (1941) Chem. Zentr. 1942, 1120: cf. C. A. 35, 26703.
  • Fiegenbaum, J.; “The Effect of Oxidants and Reductants on Some Sugar Hydrolysis Enzymes;” Biochem. J. 36, 768–71 (1942).
  • Lundegardh, H., Sandegren, E., and Lundin, H.; “The Concentrations of Amylase, Aneurine, and Minerals in Barley Malt;” Lantbruks-Högskol, Ann. 12, 172–85 (1944-45).
  • Gopolarao, G.; “Oxidative Inactivation of Enzymes;” J. Indian Chem. Soc.; Ind. and Eng. News Edit. 4, 120–9 (1941).

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