Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

Published 2014 View Full Article

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Title
Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition
Authors
Keywords
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Journal
JOURNAL OF CEREAL SCIENCE
Volume 60, Issue 3, Pages 602-609
Publisher
Elsevier BV
Online
2014-08-16
DOI
10.1016/j.jcs.2014.07.008

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