Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes-Reference-Cited by-同舟云学术

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Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes

Published:1995-09 Issue:5 Volume:11 Page:591-592
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Agu R. C.,Okenchi M. U.,Aneke G.,Onwumelu A. H.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00286379.pdf

Reference6 articles.

1. Agu, R.C. 1994 Comparative study of experimental beers brewed from millet, sorghum and barley malts. Process Biochemistry 30, 311?315.

2. Agu, R.C., Okeke, B.C., Nwufo, S.C., Ude, C.M. & Onwumelu, A.H. 1993 Influence of gibberellic acid (GA3) on diastase and cellulase development of Nigerian millet (Pennisetum maiwa) and sorghum (Sorghum bicolor). Process Biochemistry 28, 105?108.

3. Aisien, A.O. & Muts, G.C.J. 1987 Microsclae malting and brewing studies of some sorghum varieties. Journal of the Institute of Brewing 93, 328?331.

4. Aniche, G.N. & Palmer, G.H. 1990 Development of amylolytic activities in sorghum and barley malts. Journal of the Institute of Brewing 96, 377?379.

5. Etokakpan, O.U. & Palmer, G.H. 1990 A simple diamylase procedure for the estimation of ?-amylase. Journal of the Institute of Brewing 96, 89?91.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of malted barley and exogenous enzymes on the glucose/maltose balance of worts with sorghum or barley as an adjunct;Journal of the Institute of Brewing;2020

2. Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties;Fermented Beverages;2019

3. Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process;Journal of the Institute of Brewing;2013-08

4. Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite;Journal of the Institute of Brewing;2008

5. Developments in the supply of adjunct materials for brewing;Brewing;2006

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