Malt caramel from tubers of Cyperus esculentus

Bioresource Technology

Volumn 57, Issue 2, 1996, Pages 215-216

  Umerie, S C ^a   Enebeli, J N ^a  

^a NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

Author keywords

Caramel; Cyperus esculentus; Malt; Tubers

Indexed keywords

FOOD ADDITIVE; GLUCOSE; SUGAR;

ARTICLE; HEATING; HYDROLYSIS; PLANT ROOT; PRIORITY JOURNAL; RELATIVE DENSITY; TEMPERATURE;

CYPERUS ESCULENTUS;

EID: 0030221536     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/0960-8524(96)00068-5     Document Type: Article

References (7)

1. Bassir, O. (1975). Handbook of Practical Biochemistry. Ibadan University Press, Ibadan, Nigeria, pp. 25-30.
2. Fetzer, W. R. (1964). Caramel colour. In Kirk-Othmer Encyclopaedia of Chemical Technology, 2nd edn. John Wiley, New York, pp. 63-69.
3. Kneen, E. (1967). Malts and malting. In Kirk-Othmer Encyclopaedia of Chemical Technology, 2nd edn. John Wiley, New York, pp. 861-885.
4. Lowe, J. & Stanfield, D. P. (1974). The Flora of Nigeria Sedge (Family Cyperaceae). Ibadan University Press, Ibadan.
5. Meyer, I. H. (1982). Food Chemistry. The AVI Publishing Company, Westport, Connecticut.
6. Uvarov, E. B., Chapman, D. R. & Isaacs, A. (1979). The Penguin Dictionary of Science, 5th edn). Penguin Books, Harmondsworth, Middlesex, UK.
7. Williams, K. A. (1966). Oils, Fats and Fatty Foods, 4th edn. Elsevier, New York, pp. 88-122.