Kaffircorn Malting and Brewing Studies XX. Isolation of Starch by Laboratory Wet‐Milling of Kaffircorn and Malted Kaffircorn After a Neutral Chemical Steep
- 1 January 1968
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 20 (2) , 60-63
- https://doi.org/10.1002/star.19680200207
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A simplified method for determining fibrous residue in wheat meals and in brown and wholemeal breadsThe Analyst, 1965
- Isolation of Starch from Corn and Amylomaize After a Neutral Chemical SteepStarch ‐ Stärke, 1964
- Kaffircorn malting and brewing studies. XI.—Effect of malting conditions on the diastatic power of kaffircorn maltJournal of the Science of Food and Agriculture, 1962
- Kaffircorn malting and brewing studies. V.—Occurrence of β-amylase in kaffircorn maltsJournal of the Science of Food and Agriculture, 1960
- Microscopic Examination of Modified StarchesAnalytical Chemistry, 1956