1. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety. Issue 1 (21st January 2016) Authors: Ndubisi, C. F.; Okafor, E. T.; Amadi, O. C.; Nwagu, T. N.; Okolo, B. N.; Moneke, A. N.; Odibo, F. J. C.; Okoro, P. M.; Agu, R. C. Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 1(2016) Page Start: 156 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗