TY  JOUR
TI  Effect of Various Barley Steeping Conditions on the Content  of Albuminous Substances in the Malt
KW  Grain
KW  Hordeum vulgare L.
KW  germination
KW  malting
KW  brewing
KW  protein
KW  amino acids
KW  proteolysis
KW  Kolbach index
KW  leaching
JO  Food Processing: Techniques and Technology
AU  Rostovskaya, M.F.
AU  Boyarova, M.D.
AU  Klykov, A.G.
PY  2020
IS  50
PB  Kemerovo State University