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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/37393
Type: Conference paper
Title: Potential to modify wort fermentability by the thermostability of the α-Amylase, β-Amylase and limit dextrinase diastatic powder enzymes
Other Titles: Potential to modify wort fermentability by the thermostability of the alpha-Amylase, beta-Amylase and limit dextrinase diastatic powder enzymes
Author: Kuchel, B.
Eglinton, J.
Collins, H.
Barr, A.
Evans, D.
McCafferty, C.
Citation: Proceedings of 11th Australian Barley Technical Symposium: 6p.
Issue Date: 2003
Conference Name: Australian Barley Technical Symposium (11th : 2003 : Glenelg, South Australia)
Appears in Collections:Agriculture, Food and Wine publications
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