THE USE OF HIGH AMYLOSE BARLEY FOR THE PRODUCTION OF WHISKY MALT
Open Access
- 10 September 1976
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (5) , 280-281
- https://doi.org/10.1002/j.2050-0416.1976.tb03771.x
Abstract
High amylose barley starch is not readily degraded by barley amylases and does not give worts of increased fermentability. There is no reason to use high amylose barley either for malting or for animal feeding.Keywords
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