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https://csirspace.foodresearchgh.site/handle/123456789/542Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T08:39:59Z | - |
| dc.date.available | 2017-10-25T08:39:59Z | - |
| dc.date.issued | 1996 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/542 | - |
| dc.description.abstract | In this article the levels of reducing sugars and total sugars for four samples of malting guinea corn (Sorghum spp.) were determined over four days of germination. Considered on wet and dry weight basis significant increases were observed in the levels of the reducing sugars and total sugars during this period | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Sugars | en_US |
| dc.subject | Guinea corn | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Development of sugars in malting guinea corn (sorghum species) | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Sugars_Malting_Guinea_Corn.pdf | 4.65 MB | Adobe PDF |  View/Open |
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