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Potential to modify wort fermentability by the thermostability of the α-amylase, β-amylase and limit dextrinase diastatic power enzymes

Citation

Evans, DE and van Wegen, B and Eglinton, J and Collins, H and McCafferty, C and Barr, AR, Potential to modify wort fermentability by the thermostability of the α-amylase, β-amylase and limit dextrinase diastatic power enzymes, Conference Proceedings, A Joint Meeting for the 11th Australian Barley Technical Symposium & the 53rd Australian Cereal Chemistry Conference, 7-10 September 2003, Stamford Grand Hotel, Glenelg, South Australia, pp. 166-171. ISSN 1324-7751 (2003) [Non Refereed Conference Paper]

Item Details

Item Type:Non Refereed Conference Paper
Research Division:Agricultural and Veterinary Sciences
Research Group:Crop and Pasture Production
Research Field:Crop and Pasture Improvement (Selection and Breeding)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Winter Grains and Oilseeds
Objective Field:Barley
Author:Evans, DE (Dr David Evans)
ID Code:26911
Year Published:2003
Deposited By:Agricultural Science
Deposited On:2003-08-01
Last Modified:2003-10-29
Downloads:0

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