Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review
Author:
Affiliation:
1. Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2015-0515-01
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3. Hydrolysis of starches and flours by sorghum malt amylases for dextrins production
4. Active oxygen species and antioxidants in seed biology
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