Briggs, D. E. (2004) Brewing: science and practice. Cambridge: Woodhead. Available at: https://www.knovel.com/knovel2/Toc.jsp?BookID=1249.
D. E. Briggs (1998) ‘Chapter 4, The biochemistry of malting’, in Malts and malting. 1st ed. London: Blackie Academic & Professional, pp. 133–228. Available at: https://contentstore.cla.co.uk/secure/link?id=553c93f7-1953-e511-80bd-002590aca7cd.
E.A. Hockett (2000) ‘Chapter 3, Barley’, in Handbook of cereal science and technology. 2nd ed., rev.expanded. New York: Marcel Dekker, pp. 81–125. Available at: https://contentstore.cla.co.uk/secure/link?id=94e430d7-f80e-e711-80c9-005056af4099.
Kulp, K. and Ponte, J.G. (2000) Handbook of cereal science and technology. 2nd ed., rev.expanded. New York: Marcel Dekker.
