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