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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| Other Authors: | , , , , , |
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| Format: | Book |
| Language: | English |
| Subjects: | |
| Online Access: | Effects of pulses of higher temperature on the development of enzyme activity during malting |
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