Studies on malting conditions for sorghum
- Author
- OWUAMA, C. I; ASHENO, I
Federal univ. technology, dep. biological sci., Yola, Adamawa State, Nigeria - Source
Food chemistry. 1994, Vol 49, Num 3, pp 257-260 ; ref : 11 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composition chimique Céréale Glucide Malt Maltage Protéine Sorgho Température Teneur eau Touraillage Trempage
- Keyword (en)
- Chemical composition Cereal Carbohydrate Malt Malting Proteins Sorghum (food) Temperature Water content Kilning Soaking
- Keyword (es)
- Composición química Cereal Glúcido Malta Malteado Proteína Sorgo Temperatura Dosis agua Desecación de la malta Remojo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3973023
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0308-8146(94)90169-4 
https://dx.doi.org/10.1016/0308-8146(94)90169-4
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