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Modifying Method of Studying Activeness of The. Amilolitic Enzymes of the Barley Malt

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Document pages: 4 pages

Abstract: The author studied the carbohydrate composition of wheat and barley. Germinated barley grain in the fermentation process the breakdown of starch by enzymes to glucose. Enzyme activity depends on: 1. A decrease in grinding barley malt. 2. Interval temperature. 3. Incubation time.

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