Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 6
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- Pages.1421-1426
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- 1999
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- 0367-6293(pISSN)
Quality Characteristics of Barley Varieties Related to Enzymatic Activity in Malt
엿기름의 효소활성과 관련한 보리의 품질특성
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Lee, Young-Tack
(Department of Food and Bioengineering, Kyungwon University) ;
- Seo, Se-Jung (Crop Experiment Station, Rural Development Administration) ;
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Chang, Hak-Gil
(Department of Food and Bioengineering, Kyungwon University)
- Published : 1999.12.31
Abstract
Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide
엿기름의 품질 요소인 당화력(DP)은 보리품종에 따라 큰 차이를 나타내