VYHODNOCENI A VYBER NEJVHODNEJSICH SLADOVACICH SYSTEMU = COMPARAISON ET EVALUATION DE DIFFERENTES METHODES DE MALTAGEJANATKA F.1978; KVASNY PRUMYSL; CSK; DA. 1978; VOL. 24; NO 12; PP. 265-268; ABS. RUS/ENG/GER; BIBL. 17 REF.Article

REDUCED EFFLUENT STEEPING IN THE MALTING PROCESS.SOMMER G.1977; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1977; VOL. 35; NO 1; PP. 9-11; BIBL. 20 REF.Article

UEBER DEN EINFLUSS DES SCHWELKVERFAHRENS AUF DIE "FREIEN" KOHLENHYDRATE UND AMINOSAEUREN. = INFLUENCE DU PROCEDE DE FANAGE SUR LES GLUCIDES LIBRES ET LES AMINOACIDESNARZISS L; STIPPLER K.1976; BRAUWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 29; NO 9; PP. 276-281; ABS. ANGL. FR.; BIBL. 7 REF.Article

ACIDES NITROPOLYCARBONES QUINONIQUES, STIMULATEURS DE MALTAGE ET DE FERMENTATIONLERNER IG; CHUDAKOV MI.1980; GIDVOLIZ. LESOKHIM. PROMYSHL.; SUN; DA. 1980; NO 5; PP. 3-4; BIBL. 5 REF.Article

UEBER DAS VERHALTEN VON GUMMISTOFFEN UND CYTOLYTISCHEN ENZYMEN WAEHREND DES MAELZENS UND MAISCHENS. = COMPORTEMENT DES GOMMES ET DES ENZYMES CYTOLYTIQUES PENDANT LE MALTAGE ET L'EMPATAGENARZISS L; LITZENBURGER K.1977; BRAUWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 30; NO 5; PP. 138-145; ABS. ANGL. FR.; BIBL. 1 P. 1/2Article

NEUERE ERKENNTNISSE IN DER BRAUTECHNOLOGIE. = NOUVELLES DONNEES RELATIVES A LA TECHNOLOGIE DE LA BIERESCHUR F; PFENNINGER H; HUG H et al.1978; MITT. VERSUCHSSTN. GAERUNGSGEWERHE WIEN; OESTERR.; DA. 1978; VOL. 32; NO 5-6; PP. 62-70; BIBL. 28 REF.Article

EFFECTS OF BROMATE AND GIBBERELLIC ACID ON MALTING BARLEY.DUDLEY MJ; BRIGGS DE.1977; J. INST. BREW; G.B.; DA. 1977; VOL. 83; NO 5; PP. 305-307; BIBL. 6 REF.Article

Application of compact high-performance electron spin resonance for malt quality estimationTAKOI, Kiyoshi; KANEDA, Hirotaka; KIKUCHI, Toru et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 3, pp 146-151, issn 0361-0470, 6 p.Article

The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort FermentabilityEVANS, D. Evan.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 1, pp 50-54, issn 0361-0470, 5 p.Article

Evaluating the malting quality of hulless CDC dawn, acid-dehusked harrington, and harrington barleyEDNEY, M. J; LANGRELL, D. E.Journal of the American Society of Brewing Chemists. 2004, Vol 62, Num 1, pp 18-22, issn 0361-0470, 5 p.Article

PATTERNS OF MODIFICATION IN MALTING BARLEY = PROFILS DES MODIFICATIONS DE L'ORGE AU MALTAGEBRIGGS DE; MACDONALD J.1983; JOURNAL OF THE INSTITUTE OF BREWING; ISSN 0368-2587; GBR; DA. 1983; VOL. 89; NO 4; PP. 260-273; BIBL. 65 REF.; 12 FIG.Article

STUDY ON BARLEY AND MALT POLYPHENOLOXIDASE. I. CHROMATOGRAPHY OF BARLEY, STEEPED BARLEY, AND MALT POLYPHENOLOXIDASE.VAN HUYNH N; JERUMANIS J.1977; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1977; VOL. 35; NO 4; PP. 153-159; BIBL. 49 REF.Article

DER DERZEITIGE STAND UNSERER ERKENNTNISSE UEBER STOFFUMSETZUNGEN BEIM SCHWELK- UND DARRPROZESS. = ETAT ACTUEL DE NOS CONNAISSANCES RELATIVES AUX VARIATIONS DE COMPOSITION PENDANT LE FANAGE ET LE TOURAILLAGENARZISS L; STIPPLER K.1976; BRAUWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 29; NO 6; PP. 177-183; ABS. ANGL. FR.; BIBL. 108 REF.Article

Protein Changes During Malting of BuckwheatNIC PHIARAIS, B. P; SCHEHL, B. D; ARENDT, E. K et al.Journal of the American Society of Brewing Chemists. 2008, Vol 66, Num 2, pp 127-135, issn 0361-0470, 9 p.Article

The effect of germination time on the final malt quality of buckwheatWIJNGAARD, H. H; ULMER, H. M; ARENDT, E. K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 214-221, issn 0361-0470, 8 p.Article

THE DEGRADATION OF BETA -GLUCAN DURING MALTING AND MASHING : THE ROLE OF BETA -GLUCANASE = DEGRADATION DU BETA -GLUCANE DURANT LE MALTAGE ET LA TREMPE : ROLE DE LA BETA -GLUCANASEBAMFORTH CW; MARTIN HL.1983; JOURNAL OF THE INSTITUTE OF BREWING; ISSN 0368-2587; GBR; DA. 1983; VOL. 89; NO 4; PP. 303-307; BIBL. 31 REF.; 6 FIG./1 TABL.Article

NEW METHOD OF MALTING DESIGNED TO REDUCE ENERGY CONSUMPTIONPOLLOCK JRA; POOL AA.1979; J. AMER. SOC. BREWING CHEMISTS; USA; DA. 1979; VOL. 37; NO 1; PP. 38-41; BIBL. 8 REF.Article

"FREE" AND "BOUND" BETA -AMYLASES DURING MALTING OF BARLEY. CHARACTERIZATION BY TWO-DIMENSIONAL IMMUNOELECTROPHORESIS.HEJGAARD J.1978; J. INST. BREW.; G.B.; DA. 1978; VOL. 84; NO 1; PP. 43-46; BIBL. 12 REF.Article

Malting characteristics of three canadian hulless barley varieties, CDC freedom, CDC mcgwire, and CDC gainerYUESHU LI; MCCAIG, Robert; EGI, Aleksandar et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 2, pp 111-117, issn 0361-0470, 7 p.Article

Factors predicting malt extract within a single barley cultivarLI, Y; SCHWARZ, P. B; BARR, J. M et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 531-538, issn 0733-5210, 8 p.Article

Fermentation studies of wort made using malt and different adjuncts : Rice and maltose syrupAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 4, pp 277-280, issn 0743-9407, 4 p.Article

The effect of steeping time on the final malt quality of buckwheatWIJNGAARD, H. H; ULMER, H. M; NEUMANN, M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 275-281, issn 0046-9750, 7 p.Article

Investigation of the Suitability of Hulled Wheats for Malting and BrewingMAYOR, H; MARCONI, O; PERRETTI, G et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 2, pp 116-120, issn 0361-0470, 5 p.Article

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final contentHUCKER, Barry; WAKELING, Lara; VRIESEKOOP, Frank et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 300-306, issn 0733-5210, 7 p.Article

The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and WortsBRUDZYNSKI, Andrzej; SALAMON, Agnieszka.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 67-73, issn 0046-9750, 7 p.Article