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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Λεπτομέρειες βιβλιογραφικής εγγραφής
Άλλοι συγγραφείς:	Toffoli F., Gianinetti A., Cavallero A., Finocchiaro F., Stanca A. M., The Institute of Brewing and Distilling
Μορφή:	Βιβλίο
Γλώσσα:	Αγγλικά
Θέματα:	Amilasa Glucanasa Temperatura Parm̀etros de calidad Amylase Glucanase Temperature Quality parameters
Διαθέσιμο Online:	Effects of pulses of higher temperature on the development of enzyme activity during malting
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