Effects of pulses of higher temperature on the development of enzyme activity during malting

Effects of pulses of higher temperature on the development of enzyme activity during malting

Ha sido evaluado el incremento de la temperatura al comienzo, en la mitad y al final del proceso de malteado, en třminos de parm̀etros de calidad (přdidas de malteado, n̕dice de desarrollo de acrs̤piro, friabilidad,HWE, viscosidad, SNR) y desarrollo de enzimas (beta-glucanasa y alfa amilasa), en u...

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Bibliographic Details
Other Authors: Toffoli F., Gianinetti A., Cavallero A., Finocchiaro F., Stanca A. M., The Institute of Brewing and Distilling
Format: Book
Language:English
Subjects:
Amilasa
Glucanasa
Temperatura
Parm̀etros de calidad
Amylase
Glucanase
Temperature
Quality parameters
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Effects of pulses of higher temperature on the development of enzyme activity during malting

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