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Malts and malting

Author: D E Briggs
Publisher: London : Blackie Academic & Professional, 1998.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. The principles of malt evaluation are explained, and the effect of altering malting  Read more...

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Details

Document Type: Book
All Authors / Contributors: D E Briggs
ISBN: 9780412298004 0412298007
OCLC Number: 908140159
Description: xviiii, 796 p. : il. ; 24 cm
Contents: Abbreviations. An Introduction to Malts and Their Uses. Grains and Pulses. Grain Physiology. The Biochemistry of Malting. The Principles of Mashing. The Selection and Purchase of Grain. Grain in Store. Handling and Storing Grains and Malts. Malting Technology. Energy Used in Malting. Experimental Malting. Competitors for Malt. Malt Analysis. Malting Conditions and Their Influences in Malting. Types of Malt. Appendix. References. Index
Responsibility: Dennis e. Briggs.
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