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The Structure and Classification of Barley
CLASSIFICATION OF BARLEYS
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acid alkaline amino-acids amylase analyses barley boiling brewers brewing quality brewing value buffer calcium Californian cane sugar carbohydrates carbonate cells changes chemical coagulation cold water extract colloidal colour composition constituents containing conversion corns determined dextrins diastase diastatic activity dry malt dry weight endosperm enzymic activity exist Fahr fermentation flavour germination give glucose glutelin grain grams grown hemicelluloses hops hordein humulon husk hydrogen ion concentration hydrolysis increase Inst isoelectric point Journ kiln latter liquor lupulon magnesium malt malting barley malting quality maltose Manchuria mash tun methods millivals modification moisture content molecules narrow-eared nitrogen content obtained pale particles pentosans percentage permanently soluble nitrogen pH value phosphates Plumage-Archer precipitation properties proportion protein proteolytic quantity reaction reduced represented resins saccharifying salts six-rowed barleys sodium solution specific gravity starch substances sulphate temperature total nitrogen two-rowed barleys varieties varying wide-eared wort wort solids yeast