Further studies have been made on the relationships between malt hot-water extract (HWE) and some barley and green malt characters previously identified as influencing HWE.17,18 Relationships were found to be relatively consistent between spring and winter barleys and over years, suggesting that these characters play an important fundamental role in determining the HWE attainable under standard malting conditions.
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Morgan et al. (1984) studied this question.
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