Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts

Author： Iwuoha C.I.   Aina J.O.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.58, Iss.4, 1997-04, pp. : 289-295

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