Kaffircorn malting and brewing studies XIX.—gibberellic acid and amylase formation in kaffircorn
- 1 February 1968
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (2), 87-90
- https://doi.org/10.1002/jsfa.2740190206
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Plant Hormones and RegulatorsScience, 1966
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- ORIGIN AND DISTRIBUTION OF α-AMYLASE IN MALTJournal of the Institute of Brewing, 1964
- Gibberellic Acid and the Malting of Embryo-less BarleyNature, 1962
- Kaffircorn malting and brewing studies. XI.—Effect of malting conditions on the diastatic power of kaffircorn maltJournal of the Science of Food and Agriculture, 1962
- Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn maltsJournal of the Science of Food and Agriculture, 1960
- Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn maltsJournal of the Science of Food and Agriculture, 1959
- STUDIES IN BARLEY AND MALTJournal of the Institute of Brewing, 1958