title: β-glucan degradation in malting sorghum.
abstract: In all of four malting sorghum varieties, β-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least β-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest β-glucan content had the lowest volume of filterable wort.
authors.affiliation: , .
authors.forename: A C
authors.initials: AC
authors.lastname: Ogbonna
authors.forename: A L
authors.initials: AL
authors.lastname: Egunwu