Abstract
Errors due to fractionation when weighing out ground samples of barley and malt have been investigated. Coarser particles of barley have a higher nitrogen content, and fractionation should be avoided when weighing. The reverse applies to malt, the coarser particles containing less nitrogen. Although a fine grind tends to exaggerate nitrogen differences in malt, fractionation is easier to avoid and fine grinding is preferable for both barley and malt.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
