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DETERMINATION OF α‐ AND β‐AMYLASE IN MALT
Author(s) -
Erdal K.
Publication year - 1993
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.2050-0416.1993.tb01182.x
Subject(s) - repeatability , amylase , reproducibility , convention , food science , round robin test , chromatography , chemistry , mathematics , statistics , political science , law , biochemistry , enzyme
The Analysis Committee of the European Brewery Convention carried out a collaborative trial on malts using the specific analysis methods for α‐ and β‐amylase activities based on dyed substrates supplied by MegaZyme (Aust.) Pty. Ltd. The repeatability and reproducibility values for the methods were judged to be unsatisfactory and consequently the methods were not recommended for Analytica‐EBC.