Citations in impact factor journals
Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic
compounds and their relationships with antioxidant properties of sorghum malted
in different conditions Journal of Food Science and Technology |
Nutritional and consumers acceptance of biscuit made from wheat
flour fortified with partially defatted groundnut paste LWT - Food Science and Technology |
Aptitude of sorghum (Sorghum bicolor
(L) Moench) hybrids for brewery or bio-functional malted beverages Journal of Food Biochemistry |
Citation to this article as recorded by
Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Food Technol., 7: 372-379. CrossRefDirect Link |
Amadi, O.C. and B.N. Okolo, 2013. Influence of stirrer speed on the morphology of Aspergillus carbonarius var (Bainier) thom IMI 366159 during raw starch digesting amylase production. Asian J. Biol. Sci., 6: 84-95. CrossRef |
Elemo, G.N., B.O. Elemo and J.N.C. Okafor, 2011. Preparation and nutritional composition of a weaning food formulated from germinated sorghum (Sorghum bicolor) and steamed cooked cowpea (Vigna unguiculata Walp.). Am. J. Food Technol., 6: 413-421. CrossRefDirect Link |
Citation to this article as recorded by
Production of Brewing Worts from Different Types of Sorghum Malts
and Adjuncts Supplemented with β-Amylase or Amyloglucosidase Journal of the American Society of Brewing Chemists Vol. 71, Issue 1, 49, 2013 |
A Comparison of White Nigerian and Red Italian Sorghum (Sorghum
Bicolor) as Brewing Adjuncts Based on Optimized Enzyme Additions Journal of the American Society of Brewing Chemists Vol. 71, Issue 4, 248, 2013 |
Impact of Unmalted White Nigerian and Red Italian Sorghum
(Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme
Levels Journal of the American Society of Brewing Chemists Vol. 71, Issue 4, 258, 2013 |
Influence of malting conditions on sorghum (Sorghum bicolor (L.)
Moench) as a raw material for fermented beverages Revista de Agaroquimica y Tecnologia de Alimentos Vol. 20, Issue 6, 453, 2014 |
Utilização do malte de sorgo na produção de cerveja: revisão
bibliográfica Brazilian Journal of Food Technology Vol. 21, Issue 0, , 2018 |
Effect of Malted Sorghum on Quality Characteristics of
Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries Food and Nutrition Sciences Vol. 07, Issue 13, 1241, 2016 |
How to cite this article
Emeka V. Okoli, Bartholomew N. Okolo, Anene N. Moneke and Francis S. Ire, 2010. Effects of Cultivar and Germination Time on Amylolytic Potential, Extract Yield and Wort Fermenting Properties of Malting Sorghum. Asian Journal of Biotechnology, 2: 14-26.
DOI: 10.3923/ajbkr.2010.14.26
URL: https://scialert.net/abstract/?doi=ajbkr.2010.14.26
DOI: 10.3923/ajbkr.2010.14.26
URL: https://scialert.net/abstract/?doi=ajbkr.2010.14.26