EFFECT OF MALTING TEMPERATURE AND TIME ON ENZYME DEVELOPMENT AND SORGHUM WORT PROPERTIES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1998.tb00982.x/fullpdf
Reference37 articles.
1. ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES
2. Agu , R. C. Palmer , G. H. Process Biochemistry 1997 147
3. Preliminary studies of the germination behaviour of guinea corn (Sorghum vulgare)
4. Aisien , A. O. Ph.D. Thesis Heriot-Watt University 1980
5. A RAPID, SIMPLE AND RELIABLE METHOD OF DIFFERENTIATING BREWING YEAST STRAINS BASED ON DNA RESTRICTION PATTERNS
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