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    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 ...

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    Author
    Hattingh, Melanie (1)
    Subject
    Barley malting (1)
    Dissertations -- Microbiology (1)
    Lactic acid bacteria (1)
    Starter culture (1)
    Theses -- Microbiology (1)... View MoreDate Issued
    2013 (1)
    Has File(s)Yes (1)
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