Influence of malted barley and exogenous enzymes on the glucose/maltose balance of worts with sorghum or barley as an adjunct
Author:
Affiliation:
1. Brewing Science and Technology Unit, Department of Microbiology, Faculty of Biological Sciences; University of Nigeria; Nsukka Nigeria
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.598/fullpdf
Reference32 articles.
1. Pattern of nitrogen distribution in barley grains grown in the field;Agu;J Inst Brew,2003
2. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety;Ndubisi;J Inst Brew,2016
3. Evaluation of the potentials of millet, sorghum and barley with similar nitrogen content malted at their optimum germination temperatures for use in brewing;Agu;J Inst Brew,2013
4. Effect of air rest periods on the mobilisation of sorghum reserve proteins;Okolo;J Inst Brew,1995
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