INFLUENCE OF CULTIVAR AND STEEP REGIME ON SOME PROTEIN RELATED PROPERTIES OF SORGHUM MALTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1996.tb00917.x/fullpdf
Reference32 articles.
1. Analytica E. B. C. 1975
2. THEIN VIVOANDIN VITRODEGRADATION OF BARLEY AND MALT STARCH GRANULES
3. Sorghum Malts for the Production of a Lager Beer
4. MOBILISATION OF ENDOSPERMAL RESERVES DURING THE GERMINATION OF BARLEY
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2. Grain and malt quality properties of some improved Nigerian sorghum varieties;Journal of the Institute of Brewing;2014-09
3. Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Sorghum and Millet during Malting and Mashing;Journal of Agricultural and Food Chemistry;2012-04-03
4. Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory;Journal of the Institute of Brewing;2011
5. Brewing Beer with Sorghum;Journal of the Institute of Brewing;1999
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