0 a substance made from grain that is used to make drinks, for example beer and whisky (= strong alcoholic drink) -- солод
Quantitative trait loci for germination and malting quality characters in a spring barley cross.
Estimation of responses of yield and grain protein concentration of malting barley to nitrogen fertiliser using plant nitrogen uptake.
Effects of heat stress and moderately high temperature on grain growth and malting quality of barley.
Low b-glucan content is generally desirable for malting barley.
While the state continued to favour wine and spirits producers, brewers were angered by the unduly heavy excise on malt beer.
Characterization of malting barley cultivars with more or less stable grain protein content under varying environmental conditions.
The increase in heat production rate after radicle emergence was gradual for winterfat but abrupt for malting barley.
It is also an essential trait for the cereal processing industry for malting, milling and flaking.
