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November 12, 1956Journal of the Institute of BrewingOpen Access

ENZYMIC DEGRADATION OF CEREAL HEMICELLULOSES. I. OBSERVATIONS ON THE β-GLUGOSANASE SYSTEM AND ITS DEVELOPMENT DURING MALTING

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IPI. A. PreeceHeriot-Watt UniversityJHJ. HogganBurton Hospitals NHS Foundation Trust

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Preece et al. (1956) studied this question.

synapsesocial.com/papers/6a109b6ee1a472cb5efd3777https://doi.org/10.1002/j.2050-0416.1956.tb02894.x
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  4. 4V.—α- and β-Amylan: constituents of some cereals1882 · 14 citations