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...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Instituto Politécnico de Viseu
2018-09-01
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| Rangatū: | Millenium |
| Ngā marau: | |
| Urunga tuihono: | https://revistas.rcaap.pt/millenium/article/view/14678 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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