A preliminary study of the comparative malting qualities of Sorghum bicolor and Sorghum guineensis
- 31 December 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 39 (3) , 241-247
- https://doi.org/10.1016/0308-8146(91)90142-b
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEYJournal of the Institute of Brewing, 1976
- DETERMINATION OF NON-STARCH POLYSACCHARIDES IN BARLEY BREEDING PROGRAMMES1Journal of the Institute of Brewing, 1975
- A RAPID GUIDE TO ENDOSPERM MALTING POTENTIAL OF BARLEYS USING A SEDIMENTATION PROCEDUREJournal of the Institute of Brewing, 1975
- THE ESTIMATION OF β-GLUCAN IN BARLEYJournal of the Institute of Brewing, 1974
- Sugar changes during the preparation of burukutu beerJournal of the Science of Food and Agriculture, 1970
- Isolation and properties of sorghum α-amylaseArchives of Biochemistry and Biophysics, 1961
- Determination ok amylase activity in biological fluidsClinica Chimica Acta; International Journal of Clinical Chemistry, 1956