Effects of steeping water pH on foam-active protein of barley during malting

China Brewing ›› 2012, Vol. 31 ›› Issue (10) : 90-93.

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China Brewing ›› 2012, Vol. 31 ›› Issue (10) : 90-93.

Effects of steeping water pH on foam-active protein of barley during malting

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 31(10): 90-93

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