1.
Briggs, D. E. Brewing: Science and Practice. Vol Woodhead Publishing in food science and technology. Woodhead; 2004. https://www.knovel.com/knovel2/Toc.jsp?BookID=1249
2.
E.A. Hockett. Chapter 3, Barley. In: Handbook of Cereal Science and Technology. Vol 99. 2nd ed., rev.expanded. Marcel Dekker; 2000:81-125. https://contentstore.cla.co.uk/secure/link?id=94e430d7-f80e-e711-80c9-005056af4099
3.
D. E. Briggs. Chapter 4, The biochemistry of malting. In: Malts and Malting. 1st ed. Blackie Academic & Professional; 1998:133-228. https://contentstore.cla.co.uk/secure/link?id=553c93f7-1953-e511-80bd-002590aca7cd
4.
Kulp K, Ponte JG. Handbook of Cereal Science and Technology. Vol 99. 2nd ed., rev.expanded. Marcel Dekker; 2000.
