SOLGAJOVA, M.; DRAB, S.; MARECEK, J. . CHANGES IN THE CONTENT OF β -GLUCANS DURING THE MALTING PROCESS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 2, p. e6001, 2022. DOI: 10.55251/jmbfs.6001. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/6001. Acesso em: 25 apr. 2026.