A method of malting is described in which warm water is utilized to restrict growth, and gibberellic acid is employed to promote modification. In comparison with conventional malting processes, it allows appreciable reductions to be made both in the duration of steeping and in the overall time of malting; moreover, it gives a substantially improved yield of malt.
No takes yet. Share an insight, caveat, or question.
A. A. Pool (1964) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: