Bibliography for Raw materials for brewing BETA
1.Briggs, D. E. Brewing: science and practice. vol. Woodhead Publishing in food science and technology (Woodhead, 2004).2.E.A. Hockett. Chapter 3, Barley. in Handbook of cereal science and technology vol. 99 81–125 (Marcel Dekker, 2000).3.D. E. Briggs. Chapter 4, The biochemistry of malting. in Malts and malting 133–228 (Blackie Academic & Professional, 1998).4.Kulp, K. & Ponte, J. G. Handbook of cereal science and technology. vol. 99 (Marcel Dekker, 2000).