Work

The Formation of Buffer Substances in Malting

Year: 1929

Type: article

Source: Journal of the Institute of Brewing

DOI: 10.1002/j.2050-0416.1929.tb05211.x

Authors: R. H. Hopkins, Hugh E. Kelly

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: gold

Estimated APC paid: $3,450

OpenAlex ID: W2003128720

FWCI: 0.763

Cites:

Cited by: 9

Related to: 10