Patterns of Barley Grain Development in Spain and Scotland and Their Implications for Malting Quality
- 15 July 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (4) , 456-461
- https://doi.org/10.1094/cchem.1997.74.4.456
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- EFFECT OF GRAIN COMPOSITION ON WATER UPTAKE BY MALTING BARLEY: A GENETIC AND ENVIRONMENTAL STUDYJournal of the Institute of Brewing, 1995
- Effects of Heat and Water Stress on Malt Quality and Grain Parameters of Schooner Barley Grown in CabinetsJournal of Cereal Science, 1993
- Hot Water Extracts in a Mutant Derived from the Barley Cultivar TroubadourJournal of Cereal Science, 1993
- Fast-germinating low β-glucan mutants induced in barley with improved malting quality and yieldTheoretical and Applied Genetics, 1989
- Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oatsJournal of Agricultural and Food Chemistry, 1987
- The ratio of B to C hordeins in barley as estimated by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1987
- ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALTJournal of the Institute of Brewing, 1985
- Differential Protein Accumulation during Barley Grain DevelopmentJournal of Experimental Botany, 1982
- A rapid test for identifying potential malting quality in the early generations of a barley breeding programmeJournal of the Science of Food and Agriculture, 1981
- MILLING ENERGY OF BARLEYJournal of the Institute of Brewing, 1979