Raw Material for Beer Manufacturing

Author:

Nehra Manju,Grover Nishant,Sandhu K. S.,Thory Rahul

Publisher

Springer International Publishing

Reference127 articles.

1. Agu, R. C. (2002). A comparison of maize, sorghum and barley as brewing adjuncts. Journal of the Institute of Brewing, 108(1), 19–22.

2. Agu, R. C., & Palmer, G. H. (1998). A reassessment of sorghum for lager-beer brewing. Bioresource Technology, 66(3), 253–261.

3. Arinze, E. A., Sokhansanj, S., Schoenau, G. J., & Sumner, A. K. (1994). Control strategies for low temperature in-bin drying of barley for feed and malt. Journal of Agricultural Engineering Research, 58(2–3), 73–88.

4. Armstrong, B., Weiss, M., Grieg, R., & Aldred, G. (2002). Using digital image analysis to accurately determine the thousand kernel weight of randomly distributed barley, malt and wheat samples. In Cereal proceedings (pp. 115–118).

5. Annemüller, G., & Manger, H. J. (2013). Processing of various adjuncts in beer production: raw grain adjuncts-sugars and sugar syrups-malt substitutes. VLB Berlin.

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