Kvasny Prum. 1969; 15(3): 64-68 | DOI: 10.18832/kp1969009

Effects of malting and brewing technology upon the proteins in barley and malt.Peer-reviewed article

V. KAREL

The article deals with the results of chromatographic analyses of proteins absorbable on silica gel. Conclusions derived from the analyses are of practical importance for malting and brewing industries.
(In Czech, English summary only)

Keywords: barley, malt, proteins, malting industry

Published: March 1, 1969