Kaffircorn malting and brewing studies XIV.—Mashing with kaficorn malt: Factors affecting sugar production
- 1 August 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (8), 354-361
- https://doi.org/10.1002/jsfa.2740170805
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Kaffircorn malting and brewing studies. X.—the susceptibility of sorghum starch to amylolysisJournal of the Science of Food and Agriculture, 1961
- Kaffircorn malting and brewing studies. VIII.—nutritive value of some kaffircorn productsJournal of the Science of Food and Agriculture, 1961
- Kaffircorn malting and brewing studies. V.—Occurrence of β-amylase in kaffircorn maltsJournal of the Science of Food and Agriculture, 1960
- Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materialsJournal of the Science of Food and Agriculture, 1960
- Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn maltsJournal of the Science of Food and Agriculture, 1959
- Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beerJournal of the Science of Food and Agriculture, 1956
- Kaffircorn malting and brewing studies. I.—The kaffir beer brewing industry in South AfricaJournal of the Science of Food and Agriculture, 1956