Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort visco-Reference-Cited by-同舟云学术

Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort visco

Published:2016-01-06 Issue:1 Volume:122 Page:93-101
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Abuajah Christian I.¹,Ogbonna Augustine C.¹,Sonde Christopher U.²,Offia-Olua Blessing³,Owhoeke Elechi⁴

Affiliation:

1. University of Uyo; Food Science and Technology; P.M.B. 1017 Uyo Akwa Ibom 520222 Nigeria

2. Federal University, Ndufu-Alike; Department of Chemistry/Biochemistry/Molecular Biology; P.M.B. 1010 Abakaliki Ebonyi 480213 Nigeria

3. Michael Okpara University of Agriculture, Umudike; Food Science and Technology; P.M.B. 7267 Umuahia Abia 440231 Nigeria

4. University of Uyo, Chemistry; P.M.B. 1017 Uyo Akwa Ibom 520222 Nigeria

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.300/fullpdf

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3. The use of sorghum for beer brewing in Nigeria;Ilori;Technovation,1991

4. The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia;Bekele;J. Inst. Brew.,2012

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