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1999•Journal of Cereal ScienceRequires access

Modelling the Contribution ofAlpha-Amylase,Beta-Amylase and Limit Dextrinase to Starch Degradation During Mashing

A. W. MacGregor, S Bazin, L.J. Macri, J. C. Babb

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Key concepts: Mashing, Starch, Maltose, Chemistry, Amylase, Maltotriose, Brewing, Food science

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Modelling the Contribution ofAlpha-Amylase,Beta-Amylase and Limit Dextrinase to Starch Degradation During Mashing — Research Paper | ScholarLens