Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers-Reference-Cited by-同舟云学术

Assessment of Malting Performance of Maize and Sorghum of Similar Total Nitrogen Content in Providing the Hydrolytic Enzymes in the Brewing of Gluten-Free Beers

Published:2021-06-21 Issue:1 Volume:80 Page:35-42
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Amadi O. C.¹,Moneke A. N.¹,Okolo B. N.¹,Nwagu T. N.¹

Affiliation:

1. Brewing Science and Technology Unit, Department of Microbiology, University of Nigeria, Nsukka, Nigeria

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1931757

Reference53 articles.

1. THEIN VIVOANDIN VITRODEGRADATION OF BARLEY AND MALT STARCH GRANULES

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