4.13 - α-Amylase Content of Malt (IM)
- 22/10/2018
- 4048
- |
- Malt
- |
- IM
- 2006
The determination of the α-amylase activity of malt as the dextrinization time of a standardized starch solution in the presence of excess β-amylase.
It is necessary to use EBC Method 1.1
