EFFECT OF CALCIUM-IONS IN SORGHUM BEER MASHING

被引：11

作者：

TAYLOR, JRN

DAIBER, KH

机构：

来源：

关键词：

D O I：

10.1002/j.2050-0416.1988.tb04559.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：68 / 70

页数：3

共 13 条

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[4] KAFFIRCORN MALTING AND BREWING STUDIES .19. GIBBERELLIC ACID AND AMYLASE FORMATION IN KAFFIRCORN
DAIBER, KH
NOVELLIE, L
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (02) : 87 - &
[5] HANSON NW, 1973, OFFICIAL STANDARDISE
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[7] Hoffman WS, 1937, J BIOL CHEM, V120, P51
[8] MALTING CHARACTERISTICS OF FINGER MILLET, SORGHUM AND BARLEY
NOUT, MJR
DAVIES, BJ
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1982, 88 (03) : 157 - 163
[9] Novellie L., 1986, Progress in Industrial Microbiology, V23, P73
[10] KAFFIRCORN MALTING AND BREWING STUDIES .14. -MASHING WITH KAFFIRCORN MALT - FACTORS AFFECTING SUGAR PRODUCTION
NOVELLIE, L
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (08) : 354 - &