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...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Instituto Politécnico de Viseu
2018-09-01
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| سلاسل: | Millenium |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://revistas.rcaap.pt/millenium/article/view/14678 |
| الوسوم: |
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