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Research Papers

The Effect of Germination Moisture and Time on Malt Proteolytic ActivityFootnote*

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Pages 22-25 | Published online: 29 Jul 2018

Bibliography

  • Dickson, A. D., and Burkhart, B. A., Changes in the barley kernel during malting: Chemical comparisons of germ and distal portions, Cereal Chem. 19, 251–262 (1952).
  • Shands, H. L., Dickson, A. D., Dickson, J. G., and Burkhart, B. A., The influence of temperature, moisture, and growth time on the malting quality of four barley varieties, 18, 370–394 (1941).
  • Schjerning, H., On the Proteid substances of barley, in the grain itself and during the brewing process. Compt. rend. trav. Lab. Carlsberg, 8, 169–395 (1910).
  • Laufer, Stephen, Studies on the proteolytic activity of barley malt, J. Ass. Off. Agr. Chem., 20, 307–330 (1937).
  • Miller, Byron S., A critical study of the modified Ayre-Anderson method for the determination of proteolytic activity, J. Ass. Off. Agr. Chem., 30, 659–669 (1947).
  • Zoch, L. L., and Olson, W. J., The influence of barley variety and location grown on the proteolytic activity of malt. Proc. Am. Soc. Brewing Chem. (1949), 1–5.

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