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http://dspace.lamu.edu.zm:8080/handle/123456789/180Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mugode, Luke | - |
| dc.date.accessioned | 2022-06-10T14:18:53Z | - |
| dc.date.available | 2022-06-10T14:18:53Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.citation | Presented at the Sorghum Food Enterprise and Technology Development in Southern Africa Workshop, in Lusaka, Zambia, December 6-9, 2010. | en_US |
| dc.identifier.uri | https://digitalcommons.unl.edu/intsormilpresent/26/ | - |
| dc.identifier.uri | http://155.0.177.102:8080/jspui//xmlui/handle/123456789/180 | - |
| dc.description | This presentation can also be accessed through https://digitalcommons.unl.edu/intsormilpresent/26/ | en_US |
| dc.description.abstract | Malting is defined as the germination of grain in moist air under controlled conditions. Malting occurs in three stages: steeping (soaking), germination, and drying or kilning, then milling can take place. Malting changes the chemistry of the grain. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | University of Nebraska - Lincoln | en_US |
| dc.subject | Sorghum | en_US |
| dc.subject | Malting | en_US |
| dc.title | Sorghum Malting | en_US |
| dc.type | Presentation | en_US |
| Appears in Collections: | Nutrition and Dietetics | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Sorghum Malting.pdf | Mugode Presentation | 602.78 kB | Adobe PDF | View/Open |
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