1. D. E. Briggs, Malts and Malting, Blackie Academic and Professional, London, United Kingdom, 1998.

2. G. N. Bathgate and R. Cook, "Malting of Barleys for Scotch Whiskies," in J. R. Piggott, R. Sharp, and R. E. B. Duncan, eds., The Science and Technology of Whiskies, Longman Scientific and Technical/John Wiley and Sons, New York, 1989, pp. 19-63.

3. D. E. Briggs, Barley, Chapman and Hall, London, United Kingdom, 1978.

4. D. E. Briggs et al., Malting and Brewing Science, 2nd. ed., Vol.

1, Chapman and Hall, London, United Kingdom, 1981.

5. J. S. Hough et al., Malting and Brewing Science 2nd ed., Vol.

2, Chapman and Hall, London, United Kingdom, 1982.

6. W. C. Burger and D. E. La Berge, "Malting and Brewing Quality," in D. C. Rasmusson, ed., Barley, American Society of Agronomy, Madison, Wis., 1985, pp. 367-401.

7. A. H. Cook, ed., Barley and Malt, Academic Press, London, United Kingdom, 1962.

8. L. Narziss, Die Bierbrauerei (6 Auflage), Band I, Die Technologie der Malzbereitung, Ferdinand Enke Verlag, Stuttgart, Germany, 1976.

9. G. H. Palmer and G. N. Bathgate, "Malting and Brewing," in Y. Pomeranz, ed., Advances in Cereal Science and Technology, Vol. 1, American Association of Cereal Chemists, St. Paul, Minn., 1976, pp. 237-324.

10. R. E. Pyler and D. A. Thomas, "Malted Cereals: Production and Use," in K. J. Lorenz and K. Kulp, eds., Handbook of Cereal: Science and Technology, Marcel Dekker, New York, 1991, pp. 815-832.

11. G. Gibson, "Malting Plant Technology," in G. H. Palmer, ed., Aberdeen University Press, Aberdeen, Scotland, pp. 279-325.

D. E. Briggs University of Birmingham Birmingham, England

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