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Kaffircorn malting and brewing studies XIV.Mashing with kaficorn malt: Factors affecting sugar production



Kaffircorn malting and brewing studies XIV.Mashing with kaficorn malt: Factors affecting sugar production



Journal of the Science of Food and Agriculture 17(8): 354-361




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Accession: 061123689

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DOI: 10.1002/jsfa.2740170805


Related references

Kaffircorn malting and brewing studies. XIV. Mashing with kaffircorn malt: Factors affecting sugar production. J Sci Food Agr 17(8): 354-361, 1966

Enzy matic technology of the brewing industries. 1. Enzymes and their substrata in malting and mashing: carbohydrates and carbohydrases; proteins and proteases; esterases, desmolases, H-ion concentration and buffering. 2. Barley as brewing material: barley grain; maturing and storing. 3. Preparation of malt: soaking; malting; drying; malt. 4. Manufacture and production of wort. Grinding; mashing in the brewing industry; preparation of malt and mashing in distillery and allied industries. CARL OPPENHEIMER Die Fermente und Ihre Wirkungen 5th ed Vol 4 Halbband 1 Die Technologie der Fermente [Enzymes and their action Technology of enzymes ] 357p 60 fig, 1929

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