Rujukan Malt

  1. ↑ "How to brew manually by John Palmer". Dicapai pada 6 Oktober 2014.
  2. ↑ "Quality Factors for Malting, Brewing and other End-uses". Oregon State University. Dicapai pada 13 April 2007.
  3. ↑ "What is malting?". Dicapai pada 6 October 2014.
  4. ↑ Kirk-Othmer Food and Feed Technology. New York: Wiley-Interscience. 2007. halaman 116–120. ISBN 0-470-17448-X. Dicapai pada 7 Julai 2010.
  5. ↑ Horace Kephart (1922). Our southern highlanders (ed. eBook). New York: The Macmillan Company. m/s. 134. Dicapai pada 10 April 2011. The sprouted corn is then dried and ground into meal. This sweet meal is then made into a mush with boiling water, and is let stand two or three days.
  6. ↑ Mills, Margaret H.; Claus, Peter J.; Diamond, Sarah (2003). South Asian folklore: an encyclopedia: Afghanistan, Bangladesh, India, Nepal, Pakistan, Sri Lanka. New York: Routledge. m/s. 5. ISBN 0-415-93919-4. Dicapai pada 10 April 2011. The grain's own conversion of stored starch to sugar while sprouting ("malting") results in a sweet meal, which is then cooked for hours with water, oil, and additional wheat flour.
  7. ↑ Evers, A. D.; Kent, N. (1994). Technology of cereals: an introduction for students of food science and agriculture. New York: Pergamon Press. m/s. 181. ISBN 0-08-040834-6. Dicapai pada 7 Julai 2010.
  8. ↑ "Malting process". Pusat Rujukan Persuratan Melayu. Dewan Bahasa dan Pustaka. Dicapai pada 1 Ogos 2017.
  9. ↑ Malting on Whisky.com
  10. ↑ "How Malt is Made". www.ukmalt.com. Dicapai pada 26 Mac 2011.
  11. ↑ Michael Lewis; Tom W. Young. Brewing. Springer, 2002. m/s. 204. Dicapai pada 26 Mac 2011.
  12. ↑ "Wheat and Rye Malt Use in Brewing Beer". www.beer-brewing.com. Dicapai pada 26 Mac 2011.

Rujukan

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