Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety-Reference-Cited by-同舟云学术

Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety

Author:

Ndubisi C. F.¹,Okafor E. T.¹,Amadi O. C.¹,Nwagu T. N.¹,Okolo B. N.¹,Moneke A. N.¹,Odibo F. J. C.¹,Okoro P. M.²,Agu R. C.¹³

Affiliation:

1. Department of Microbiology; University of Nigeria; Nsukka Nigeria

2. International Centre for Brewing and Distilling; School of Life Sciences; Heriot-Watt University; Riccarton Edinburgh EH14 4AS Scotland

3. The Scotch Whisky Research Institute; Research Avenue North; Riccarton Edinburgh EH14 4AP Scotland

Publisher

Wiley

Subject

Food Science

Link

Reference55 articles.

1. Properties of sorghum grain and new developments of possible significance to the brewing industry;Rooney;Tech. Q. Master Brew. Assoc. Am.,1969

2. Sorghum as a brewing adjunct;Haln;Brewer's Digest.,1966

4. Kaffir beer brewing. Ancient art and modern industry;Novellie;Wallerstein Lab. Commun.,1968

5. Agu , R. C. 1997 Physiological studies of different barleys and sorghums during malting

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