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The effect of temperature on the modification of sorghum and barley during malting

✍ Scribed by R.C. Agu; G.H. Palmer

Book ID
114080752
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
633 KB
Volume
32
Category
Article
ISSN
1873-3298

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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