Related content

Solubility and emulsifying properties of barley protein concentrate

By Bilgi Berna   Çelik Süeda  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 437-441

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant Activity of Barley and Malt: Relationship with Phenolic Content

By Maillard M.N.   Soum M.H.   Boivin P.   Berset C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 3, 1996-03 ,pp. : 238-244

Academic Press

Access to resources Recommend Favorite

Construction of proteinase A deficient transformant of industrial brewing yeast

By Wang Zhao-Yue   He Guo-Qing   Ruan Hui   Liu Zhong-Shan   Yang Lu-Fang   Zhang Bo-Run  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 831-835

Springer Publishing Company

Access to resources Recommend Favorite

Construction of a Magnesium-Enriched Yeast Strain and Study on Distribution of Magnesium in the Cells

By Guo X.N.   Lu Y.   He X.P.   Zhang B.R.  

Food Biotechnology, Vol. 25, Iss. 3, 2011-07 ,pp. : 213-224

Taylor & Francis Ltd

Access to resources Recommend Favorite

Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer

By Lancova K.  

Food Additives and Contaminants, Vol. 25, Iss. 6, 2008-06 ,pp. : 732-744

Taylor & Francis Ltd

Access to resources Recommend Favorite