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Results:
1-14
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Results: 14
Authors:
OKOLO BN
EZEOGU LI
UGWUANYI KE
Citation: Bn. Okolo et al., AMYLOLYSIS OF SORGHUM STARCH AS INFLUENCED BY CULTIVAR, GERMINATION TIME AND GELATINIZATION TEMPERATURE, Journal of the Institute of Brewing, 103(6), 1997, pp. 371-376
Authors:
OKOLO BN
EZEOGU LI
EBISIKE CO
Citation: Bn. Okolo et al., RAW STARCH DIGESTING AMYLASE FROM THERMOACTINOMYCES-THALPOPHILUS F13, World journal of microbiology & biotechnology, 12(6), 1996, pp. 637-638
Authors:
EZEOGU LI
OKOLO BN
Citation: Li. Ezeogu et Bn. Okolo, INFLUENCE OF CULTIVAR AND STEEP REGIME ON SOME PROTEIN RELATED PROPERTIES OF SORGHUM MALTS, Journal of the Institute of Brewing, 102(5), 1996, pp. 321-325
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, PROMOTING SORGHUM RESERVE PROTEIN MOBILIZATION BY STEEPING IN ALKALINE LIQUOR, Journal of the Institute of Brewing, 102(4), 1996, pp. 277-284
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, DURATION OF FINAL WARM STEEP AS A CRUCIAL FACTOR IN PROTEIN MODIFICATION IN SORGHUM MALTS, Journal of the Institute of Brewing, 102(3), 1996, pp. 167-177
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, ENHANCEMENT OF AMYLOLYTIC POTENTIAL OF SORGHUM MALTS BY ALKALINE STEEP TREATMENT, Journal of the Institute of Brewing, 102(2), 1996, pp. 79-85
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, EFFECTS OF AIR REST PERIOD ON THE MOBILIZATION OF SORGHUM RESERVE PROTEINS, Journal of the Institute of Brewing, 101(6), 1995, pp. 463-468
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, DURATION OF FINAL WARM WATER STEEP AS A FACTOR INFLUENCING SOME CARBOHYDRATE RELATED PROPERTIES OF SORGHUM MALT, Journal of the Institute of Brewing, 101(4), 1995, pp. 267-274
Authors:
EZEOGU LI
OKOLO BN
Citation: Li. Ezeogu et Bn. Okolo, EFFECTS OF AIR REST PERIODS ON MALTING SORGHUM RESPONSE TO FINAL WARMWATER STEEP, Journal of the Institute of Brewing, 101(1), 1995, pp. 39-45
Authors:
OKOLO BN
EZEOGU LI
MBA CN
Citation: Bn. Okolo et al., PRODUCTION OF RAW STARCH DIGESTING AMYLASE BY ASPERGILLUS-NIGER GROWNON NATIVE STARCH SOURCES, Journal of the Science of Food and Agriculture, 69(1), 1995, pp. 109-115
Authors:
ORANUSI SU
EZEOGU LI
OKOLO BN
Citation: Su. Oranusi et al., MICROBIAL CONTAMINANTS OF COMMERCIALLY BOTTLED NONALCOHOLIC DRINKS PRODUCED IN NIGERIA, World journal of microbiology & biotechnology, 10(4), 1994, pp. 488-490
Authors:
EZEOGU LI
OKOLO BN
Citation: Li. Ezeogu et Bn. Okolo, EFFECT OF MOLASSES CONCENTRATION AND MEDIUM SUPPLEMENTATION ON THE ADAPTABILITY AND VIABILITY OF A HIGH-LEVEL ETHANOL-TOLERANT PALM-WINE SACCHAROMYCES ISOLATE, Biotechnology letters, 16(1), 1994, pp. 95-100
Authors:
EZEOGU LI
OKOLO BN
Citation: Li. Ezeogu et Bn. Okolo, SEDIMENTATION CHARACTERISTICS AND EFFECT OF MOLASSES CONCENTRATION AND MEDIUM SUPPLEMENTATION ON THE ETHANOL PRODUCTIVITY OF AN ETHANOL TOLERANT PALM WINE SACCHAROMYCES, Biotechnology letters, 16(1), 1994, pp. 101-106
Authors:
EZEOGU LI
OKOLO BN
Citation: Li. Ezeogu et Bn. Okolo, EFFECTS OF FINAL WARM WATER STEEP AND AIR REST CYCLES ON MALT PROPERTIES OF 3 IMPROVED NIGERIAN SORGHUM CULTIVARS, Journal of the Institute of Brewing, 100(5), 1994, pp. 335-338
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1-14
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