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- W2023448733 abstract "The effect of the drying process on malt qualities has been investigated. Green malt samples were dried in a pilot plant kiln, in a brewery kiln or in a pilot plant sublimator (freeze dryer). Some increase of α-amylase activity as dextrinizing power in kilned malts was observed, but at the same time the β-amylase and total diastatic activity decreased as compared with freeze-drying. Modification, amylolytic activity as a whole and the yield of extract were significantly better in the freeze-dried malts, which gave slightly poorer results with regard to colour, turbidity, pH and viscosity of worts." @default.
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- W2023448733 date "1969-09-10" @default.
- W2023448733 modified "2023-09-25" @default.
- W2023448733 title "COMPARATIVE STUDIES OF KILNED AND FREEZE-DRIED MALTS" @default.
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- W2023448733 doi "https://doi.org/10.1002/j.2050-0416.1969.tb06385.x" @default.
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