Development of micro-organisms during the malting of sorghum

Journal of the Institute of Brewing

Volumn 105, Issue 2, 1999, Pages 101-106

  Agu, R C ^a   Palmer, G H ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Abrasion; Enzymes; Formaldehyde; Malting; Microbiology; Sorghum

Indexed keywords

EID: 0033240757     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1999.tb00012.x     Document Type: Article

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