Effects of amino acid profile, endoprotease activities and wort quality on fermentability under different malting and brewing conditions
The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly understood. The thesis investigated relationships betw...
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| Language: | en_US |
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2009
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| Online Access: | http://hdl.handle.net/1993/3159 |