Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes-Reference-Cited by-同舟云学术

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes

Published:2014-06-09 Issue:2 Volume:95 Page:417-422
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dlamini Bhekisisa C¹,Buys Elna M¹,Taylor John RN¹

Affiliation:

1. Department of Food Science; University of Pretoria; Hatfield South Africa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6739/fullpdf

Reference47 articles.

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3. 125th Anniversary review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing;Taylor;J Inst Brew,2013

4. Accessing fermentation quality of grain sorghum for fuel ethanol production using rapid visco-analyzer;Zhao;Cereal Chem,2008

5. The properties composition and fermentabilities of worts made from 100% raw sorghum and commercial enzymes;Bajomo;J Inst Brew,1993

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