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January 2, 1972Journal of the Institute of BrewingOpen Access

Effect of Kilning on Malt Starch and on the Dextrin Content of Resulting Worts and Beers

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IMI. C. MacWilliamUniversity of Edinburgh

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I. C. MacWilliam (1972) studied this question.

synapsesocial.com/papers/6a7d3dcbd2282bebd3aa0beahttps://doi.org/10.1002/j.2050-0416.1972.tb03433.x
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