Abstract
Barley Production and Consumption.- Barley Germplasm and Utilization.- Chemical Composition in Barley Grains and Malt Quality.- Identification of Barley Varieties by Protein Profiling.- ?-glucans and Arabinoxylans.- The Properties and Genetics of Barley Malt Starch Degrading Enzymes.- The Role of Endosperm Cell Walls in Barley Malting Quality.- Barley Genomics and Malting Quality Improvement.- Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection.
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