Production of Malt-based Sugar Syrup from Enzymatic Hydrolysis of Malted Sorghum and Millet Grains
Okpalanma Emeka Felix · Asian Food Science Journal · 2020
The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method an...
Open access
Research Article
10.9734/afsj/2020/v14i430134