• The effect of lactic acid bacteria and fungi on the malting of barley 

      Hattingh, Melanie (Stellenbosch : Stellenbosch University, 2013-03)
      ENGLISH ABSTRACT: Barley malt is the predominant raw material for beer brewing world-wide. To meet consumer demand, a constant high quality malt product is required. Malt quality is determined by the degree of substrate ...