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THE INSTITUTE OF BREWING ANALYSIS COMMITTEE
Publication year - 1969
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1969.tb06376.x
Subject(s) - brewing , citation , computer science , information retrieval , amylase , haystack , library science , world wide web , food science , chemistry , enzyme , biochemistry , fermentation
The method described utilizes a dextrinization procedure. One α‐amylase unit is defined as the quantity of enzyme which will dextrinize a specified soluble starch in the presence of excess β‐amylase at the rate of 1g. per hr. at 20°C.