The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis
Introduction: Malting was generally used to produce fermentable sugars from starch in order to permit alcoholic fermentation. Variation in the starch microstructure and crystallinity affects its water solubilisation as well as and its breakdown from the enzymes Objectives: The starch microstructu...
में बचाया:
| मुख्य लेखकों: | , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Instituto Politécnico de Viseu
2018-09-01
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| श्रृंखला: | Millenium |
| विषय: | |
| ऑनलाइन पहुंच: | https://revistas.rcaap.pt/millenium/article/view/14678 |
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