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Kaffircorn malting and brewing studies. VII.—Changes in the carbohydrates of kaffircorn during malting

✍ Scribed by M. M. von Holdt; J. C. Brand

Publisher
John Wiley and Sons
Year
1960
Tongue
English
Weight
370 KB
Volume
11
Category
Article
ISSN
0022-5142

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📜 SIMILAR VOLUMES

Kaffircorn malting and brewing studies.
Kaffircorn malting and brewing studies. IX.—amino-acid composition of kaffircorn grain and malt
✍ P. J. Horn; H. M. Schwartz 📂 Article 📅 1961 🏛 John Wiley and Sons 🌐 English ⚖ 236 KB

## Abstract The amino‐acid compositions of three varieties of kaffircorn and of one sample of kaffircorn malt were determined. Proline was present in relatively large amounts. From the point of view of human nutrition, lysine was deficient, while methionine was the second limiting amino‐acid.