Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0016-2.pdf
Reference20 articles.
1. Brookes PA, Loveth DA, Machlilliam IC (1976) The steeping of barley. A review of the metabolic consequences of water uptake and their practical implications. J Inst Brew 82:14–26
2. Dufour JP, Melotte J (1992) Sorghum malts for the production of a lager beer. J Am Soc Brew Chem 50:110–119
3. Enari TM, Sopanen T (1986) Mobilisation of endospermal reserves during the germination of barley. J Inst Brew 92:25–31
4. Etokakpan OU (1992) Amylolytic potential of wort fermenting component of Nigerian sorghum and barley wort. J Microbiol Biotechnol 8:287–289
5. Etokakpan OU, Palmer GH (1990a) Simple diamylase procedure for the estimation of α-Amylase and diastatic activity. J Inst Brew 96:89–93
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