β-Amylase Assay Reagent (Betamyl-3)

1.Measurement of β-amylase in cereal flours and commercial enzyme preparations. McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.
2.Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. Rebholz, G. F., Sebald, K., Dirndorfer, S., Dawid, C., Hofmann, T. & Scherf, K. A. (2020). European Food Research and Technology, 1-12.
3.Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition. Schnitzenbaumer, B. & Arendt, E. K. (2014). European Food Research and Technology, 238(2), 225-235.
4.Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Mäkinen, O. E., Zannini, E. & Arendt, E. K. (2013). Plant Foods for Human Nutrition, 68(1), 90-95.
5.Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt. Oliveira, P. M., Mauch, A., Jacob, F., Waters, D. M. & Arendt, E. K. (2012). International Journal of Food Microbiology, 156(1), 32-43.
6.Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development. Evans, D. E., Dambergs, R., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. & Eglinton, J. K. (2010). Journal of the Institute of Brewing, 116(1), 86-96.