Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts

Food Chemistry

Volumn 58, Issue 4, 1997, Pages 289-295

  Iwuoha, Chinyere I ^a,b   Aina, Joshua O ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; FORMALDEHYDE; PHENOL DERIVATIVE;

ARTICLE; ENZYME ACTIVITY; GERMINATION; GRAIN; SORGHUM;

SORGHUM BICOLOR BICOLOR;

EID: 0031036826     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00215-4     Document Type: Article

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