Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers-Reference-Cited by-同舟云学术

Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

Published:2019-06-04 Issue:4 Volume:96 Page:765-774
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Embashu Werner¹^ORCID,Nantanga Komeine K. M.²^ORCID

Affiliation:

1. Science and Technology Division, Multidisciplinary Research Centre University of Namibia Windhoek Namibia

2. Department of Food Science and Technology, Faculty of Agriculture & Natural Resources University of Namibia Windhoek Namibia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10178

Reference51 articles.

1. The proportions and chemical compositions of hand-dissected anatomical parts of pearl millet

2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

3. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value‐added products;Adebiyi J. A.;Critical Reviews in Food Science and Nutrition,2018

4. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent

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