Use of unmalted sorghum as a brewing adjunct

Author:

Owuama C. I.,Okafor N.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference15 articles.

1. Dhamija, S.S. &Singh, D.P. 1979 Adjuncts in brewing?II. Tapioca starch.Journal of Food Science and Technology 16, 146?148.

2. Hahn, R.R. 1966 Sorghum as brewing adjunct.Brewers Digest 41, 70?76.

3. Hough, J.S., Briggs, D.E. &Stevens, R. 1971Malting and Brewing Science. London: Chapman & Hall.

4. Hudson, J.R., Macwilliam, I.C. &Birtwistle, S.E. 1963 Use of unmalted wheat flour in brewing.Journal of the Institute of Brewing 69, 308?315.

5. Koszyk, P.F. &Lewis, M.J. 1977 Unmalted grains as malter's adjuvant and brewer's adjunct.Journal of American Society of Brewing Chemists 35, 77?81.

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