Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch
C.F. De Schepper, Christophe M. Courtin
Topics & Concepts
StarchEndospermBrewingFood scienceChemistryGranule (geology)Wheat starchHydrolysisBiochemistryBiologyFermentationPaleontologyFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology