A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process
C.F. De Schepper, Carolien Buvé, Ann Van Loey, Christophe M. Courtin
Topics & Concepts
MashingAmylaseChemistryBrewingStarchFood scienceEnzymeBiochemistryFermentationEnzyme Production and CharacterizationProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications