HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING

BENNETT C. NWANGUMA; MICHAEL O. EZE

doi:10.1002/j.2050-0416.1995.tb00866.x

HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING

BENNETT C. NWANGUMA
, MICHAEL O. EZE

University of Nigeria

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	275-276
Number of pages	2
Journal	Journal of the Institute of Brewing
Volume	101
Issue number	4
DOIs	https://doi.org/10.1002/j.2050-0416.1995.tb00866.x
State	Published - 1995
Externally published	Yes

ASJC Scopus Subject Areas

Food Science

Keywords

malting
mashing
peroxidase
Sorghum

Access to Document

10.1002/j.2050-0416.1995.tb00866.x

Cite this

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title = "HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING",

keywords = "malting, mashing, peroxidase, Sorghum",

author = "NWANGUMA, \{BENNETT C.\} and EZE, \{MICHAEL O.\}",

year = "1995",

doi = "10.1002/j.2050-0416.1995.tb00866.x",

language = "English",

volume = "101",

pages = "275--276",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

number = "4",

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T1 - HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING

AU - NWANGUMA, BENNETT C.

AU - EZE, MICHAEL O.

PY - 1995

Y1 - 1995

KW - malting

KW - mashing

KW - peroxidase

KW - Sorghum

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UR - https://www.scopus.com/pages/publications/84987313407#tab=citedBy

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DO - 10.1002/j.2050-0416.1995.tb00866.x

M3 - Article

AN - SCOPUS:84987313407

SN - 0046-9750

VL - 101

SP - 275

EP - 276

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 4

ER -

HEAT SENSITIVITY, OPTIMUM pH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING

ASJC Scopus Subject Areas

Keywords

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