Effect of germination and degree of grind (coarse/fine) on the extract and sugar contents of sorghum malts
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (2) , 125-128
- https://doi.org/10.1016/0308-8146(95)90776-4
Abstract
No abstract availableKeywords
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