Journal of Engineering and Applied Sciences

Year: 2018
Volume: 13
Issue: 8 SI
Page No. 6446 - 6450

Selection of the Mashing Mode in the Preparation of Beer Wort with Use of Triticale Malt

Authors : M.M. Bayazitova, G.I. Baygaziyeva, E.B. Askarbekov, T.K. Mukasheva and N.B. Batyrbayeva

References

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Pena-Bautista, R.J. and L.S. Bates, 1982. Grain shrivelling in secondary hexaploid triticale. 1; Alpha-amylase activity and carbohydrate content of mature and developing grains. Cereal Chem., 59: 454-458.
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Zarnkow, M., B. Schulze, W. Back, E.K. Arendt and S. Kreisz et al., 2009. Triticale malt (X Triticosecale Wittmack) a raw material for brewing-using response surface methodology to optimise malting conditions. Brew. Sci., 62: 54-66.
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