Effect of cold shock on the enhancement of β‐amylase activity during malting and malt processability for a red sorghum intended for brewing use

Publisher： John Wiley & Sons Inc

E-ISSN： 2050-0416|121|2|219-223

ISSN： 0046-9750

Source： JOURNAL OF THE INSTITUTE OF BREWING, Vol.121, Iss.2, 2015-04, pp. : 219-223

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