Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting-Reference-Cited by-同舟云学术

Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting

Published:2008-01 Issue:1 Volume:66 Page:29-36
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Letsididi Rebaone¹,Bulawayo Bernard¹,Kebakile Martin¹,Ezeogu Lewis Iheanacho²

Affiliation:

1. Microbiology and Biotechnology Unit, National Food Technology Research Centre, Kanye, Botswana

2. Department of Microbiology, University of Nigeria, Nsukka, Nigeria

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2007-1214-01

Reference77 articles.

1. ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES

2. Effect of low kilning temperatures on diastase and cellulase development of Nigerian malted sorghum (Sorghum bicolor)

3. Thermostabilities of Grain β-Amylase and β-Glucanase in Finnish Landrace Barleys and their Putative Past Adaptedness

4. DEVELOPMENT OF AMYLOLYTIC ACTIVITIES IN SORGHUM AND BARLEY MALT

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4. Qualitative Zymographic Studies of Major Proteinases from Malted Sorghum (Sorghum bicolorL.) and Effects of Cultivar;Cereal Chemistry Journal;2009-09