ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES-Reference-Cited by-同舟云学术

ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES

Published:1996-11-12 Issue:6 Volume:102 Page:415-418
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Agu R. C.,Palmer G. H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1996.tb00924.x/fullpdf

Reference16 articles.

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

2. THE PROPERTIES, COMPOSITION AND FERMENTABILITIES OF WORTS MADE FROM 100% RAW SORGHUM AND COMMERCIAL ENZYMES

3. Byrne , H. Donnelly , M. F. Carroll , M. B. Proceedings of the Fourth Scientific and Technical Convention of the Institute of Brewing, Central and South African Section, Sandton 1993 13

4. Sorghum Malts for the Production of a Lager Beer

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