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Factors influencing the rate of modification of barleys during malting

✍ Scribed by Henry, Robert J.

Book ID
122490059
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
607 KB
Volume
10
Category
Article
ISSN
0733-5210

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## Abstract The β‐D‐glucan of whole grains of four sorghum (__Sorghum bicolor__ (L) Moench) varieties grown in Nigeria, unlike those of barley, is not significantly reduced during malting. Pentosan level, while enhanced in barley (__Hordeum rulgare__ L) during the same period, dropped in sorghum. A