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Kaffircorn malting and brewing studies XIX.—gibberellic acid and amylase formation in kaffircorn

✍ Scribed by K. H. Daiber; L. Novellie

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
384 KB
Volume
19
Category
Article
ISSN
0022-5142

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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.