Sorghum β-Amylase Production: Relationship With Grain Cultivar, Steep Regime, Steep Liquor Composition and Kilning Temperature-Reference-Cited by-同舟云学术

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Sorghum β-Amylase Production: Relationship With Grain Cultivar, Steep Regime, Steep Liquor Composition and Kilning Temperature

Published:2002 Issue:3 Volume:108 Page:362-370
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Okungbowa J.,Obeta J. A. N.,Ezeogu L. I.

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. A NEW PROCEDURE FOR THE DETERMINATION OF THE FINE STRUCTURE OF POLYSACCHARIDES

2. MICRO-SCALE MALTING AND BREWING STUDIES OF SOME SORGHUM VARIETIES

3. Gibberellic-acid-stimulated Ca2+ accumulation in endoplasmic reticulum of barley aleurone: Ca2+ transport and steady-state levels

4. Ca2+-Stimulated Secretion of α-Amylase During Development in Barley Aleurone Protoplasts

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1. Sustainable Production of African Traditional Sorghum Beers;Reference Series in Phytochemistry;2023

2. Spectroscopic and Kinetic Properties of Purified Peroxidase from Germinated Sorghum Grains;Journal of the American Society of Brewing Chemists;2021-08-12

3. Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage;Frontiers in Sustainable Food Systems;2021-05-11

4. Screening of Ghanaian sorghum varieties for lager style brewing;Journal of the Institute of Brewing;2021-01

5. Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity;Journal of the Institute of Brewing;2020-12-17

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