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STEEPING: A WAY OF IMPROVING THE MALTING OF RICE GRAIN · Peerford

Article · Journal · 2010

STEEPING: A WAY OF IMPROVING THE MALTING OF RICE GRAIN

Eric Owusu Mensah, Ibok Oduro, Kwabena J. Sarfo

Journal of Food Biochemistry

Closed access

Go to the publisher 10.1111/j.1745-4514.2010.00367.x

Citations: 15from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 6th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

Eric Owusu MensahFirst author
- Kwame Nkrumah University of Science and Technology (GH)
as printed: E. OWUSU-MENSAH
Ibok OduroCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
as printed: I. ODURO
Kwabena J. SarfoSenior author
- University of Cape Coast (GH)
as printed: K.J. SARFO

Country

Ghana

Fields

A work can sit in several, each with a score

Food composition and properties

Topic

Seed and Plant BiochemistryTopic

GABA and Rice ResearchTopic