Purification and Some Properties of a Protease from Sorghum Malt Variety KSV8-11

Journal of the Institute of Brewing

Volumn 109, Issue 3, 2003, Pages 179-186

  Ogbonna, A C ^a,c   Obi, S K C ^a   Okolo, B N ^a   Odibo, F J C ^b  

^a UNIVERSITY OF NIGERIA   (Nigeria)

^b NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

^c UNIVERSITY OF UYO   (Nigeria)

Author keywords

Characterization; Malting; Protease; Purification; Sorghum

Indexed keywords

BIOCHEMISTRY; ENZYMES; FOOD PROCESSING; HYDROPHOBIC CHROMATOGRAPHY; HYDROPHOBICITY; ION EXCHANGE; ORGANIC ACIDS; PH EFFECTS; POSITIVE IONS;

ION-EXCHANGE CHROMATOGRAPHY; MOLECULAR MASS;

FOOD PRODUCTS;

VISCUM; VISCUM ALBUM;

EID: 0346273022     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2003.tb00157.x     Document Type: Article

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