𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Sugar changes during the preparation of burukutu beer

✍ Scribed by S. I. Faparusi

Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
334 KB
Volume
21
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The microbiology of burukutu beer
The microbiology of burukutu beer
✍ Dr. S. I. Faparusi; M. O. Olofinboba; J. A. Ekundayo πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 321 KB

## Abstract The microorganisms involved in the three stages (viz: the malting stage, the fermentation of mash‐gari‐mixture, and the maturing stage) of burukutu beer production have been studied. It was found that both home and laboratory brewed beers resulted from the activities of the same microor

Nature of the structural change during t
Nature of the structural change during the mutarotation of sugar osazones.
✍ L. Mester; E. Moczar; G. Vass; A. Schimpl πŸ“‚ Article πŸ“… 1967 πŸ› Elsevier Science 🌐 French βš– 316 KB

The interpretation of the mutarotation of sugar osaeones was for long controversial (l-5). Discarding all earlier views. in 1957, Mester

Changes in the sugar content of barley a
Changes in the sugar content of barley anthers during culture on different carbohydrates
✍ Sarah L. Roberts-Oehlschlager; James M. Dunwell; Richard Faulks πŸ“‚ Article πŸ“… 1990 πŸ› Springer 🌐 English βš– 649 KB

The quantity of glucose liberated by an anther homogenate from nine different carbon substrates, was examined to elucidate the rate of carbohydrate breakdown by anther tissues in culture. The possible relationship between these results and development in culture was examined by extraction, and HPLC