Please use this identifier to cite or link to this item:
http://dspace.lamu.edu.zm:8080/handle/123456789/180| Title: | Sorghum Malting |
| Authors: | Mugode, Luke |
| Keywords: | Sorghum Malting |
| Issue Date: | 2010 |
| Publisher: | University of Nebraska - Lincoln |
| Citation: | Presented at the Sorghum Food Enterprise and Technology Development in Southern Africa Workshop, in Lusaka, Zambia, December 6-9, 2010. |
| 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. |
| Description: | This presentation can also be accessed through https://digitalcommons.unl.edu/intsormilpresent/26/ |
| URI: | https://digitalcommons.unl.edu/intsormilpresent/26/ http://155.0.177.102:8080/jspui//xmlui/handle/123456789/180 |
| 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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