Comparison of the Degree of Proteolytic Modification in Wheat Malts Obtained from Wheat Grain Produced at Different Nitrogen Fertilization Rates
The degree of proteolytic modification in wheat malts significantly affects their quality, determining their suitability for use in brewing. Nitrogen fertilization at doses of 60 and 80 kg N·ha<sup>−1</sup> applied during 3-year field experiments had a positive effect on the content of p...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/23/11388 |
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