## Abstract The effect of different steeping conditions on phytate, β‐glucan and vitamin E in barley during malting was studied by a full factorial experiment with three variables (steeping temperature, barley variety and steeping additions). Addition of lactic acid to the steeping water induced a
Effects of malting on β-glucanase and phytase activity in barley grain
✍ Scribed by Lena Rimsten; Ann-Katrin Haraldsson; Roger Andersson; Marie Alminger; Ann-Sofie Sandberg; Per Åman
- Publisher
- John Wiley and Sons
- Year
- 2002
- Tongue
- English
- Weight
- 157 KB
- Volume
- 82
- Category
- Article
- ISSN
- 0022-5142
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