The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis

Introduction: Malting was generally used to produce fermentable sugars from starch in order to permit alcoholic fermentation. Variation in the starch microstructure and crystallinity affects its water solubilisation as well as and its breakdown from the enzymes Objectives: The starch microstructu...

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Bibliographic Details
Main Authors: Adriana Skendi, Maria Papageorgiou, Efthimios Papastergiadis
Format: Article
Language:English
Published: Instituto Superior Politécnico de Viseu 2018-09-01
Series:Millenium
Subjects:
XRD
Online Access:https://revistas.rcaap.pt/millenium/article/view/14678