The Malting and Brewing Quality of Crosses of Barley Anthocyanogen-Free Mutants

Autor:	M. A. Madson, J. D. C. Figueroa, B. L. D'Appolonia
Rok vydání:	1989
Předmět:	Mashing business.industry Mutant technology industry and agriculture food and beverages Brewing Food science Biology business Applied Microbiology and Biotechnology Food Science Biotechnology Hop (networking)
Zdroj:	Journal of the American Society of Brewing Chemists. 47:44-48
ISSN:	1943-7854 0361-0470
DOI:	10.1094/asbcj-47-0044
Popis:	The malting and brewing quality of anthocyanogen-free mutants and segregates from crosses of barley were studied. The samples were brewed by a double mashing procedure using the hop variety Cascade...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ee4b8be9291a631768579dd98a8d71c5 https://doi.org/10.1094/asbcj-47-0044 Zobrazit plný text záznamu