Cite
HARVARD Citation
Xie, L. et al. (2014). Water‐soluble protein molecular weight distribution and effects on wheat malt quality during malting. Journal of the Institute of Brewing. 120 (4), pp. 399-403. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xie, L. et al. (2014). Water‐soluble protein molecular weight distribution and effects on wheat malt quality during malting. Journal of the Institute of Brewing. 120 (4), pp. 399-403. [Online].