Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage

Author:

Hermann Coulibaly Wahauwouélé,Fatoumata Camara,Sakia Mian Tano Marie-Ange,Maxwell Beugre Avit Grah,Marcellin Djè Koffi

Publisher

Springer International Publishing

Reference102 articles.

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3. Adewara AO, Ogunbanwo ST (2013) Effects of processing variables on the production of ‘Burukutu’, a Nigerian fermented beverage. Nat Sci 11:16–28

4. Adeyeye A, Ajewole (1992) Chemical composition and fatty acidprofiles of cereals in Nigeria. Food Chem 44:41–44

5. Aisien AO, Muts GCJ (1987) J Inst Brew 93:328–331

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1. Multiple optimization of sensory attributes applied to malt drink formulation;International Journal of Gastronomy and Food Science;2023-09

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