EFFECT OF WHEAT CLASS AND MALTING CONDITIONS ON GASSING-POWER STIMULATION AND ALPHA-AMYLASE AND BETA-AMYLASE ACTIVITIES OF MALTED WHEAT

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作者：

GEDDES, WF

DICKSON, JG

CROSTON, CB

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来源：

CEREAL CHEMISTRY | 1949年 / 26卷 / 05期

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中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：414 / 418

页数：5

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