Optimizing brewing beer production using Aspergillus oryzae solid-state fermentation of sorghum koji as an adjunct
Author:
Affiliation:
1. Department of Food Science, National Quemoy University, Kinmen, Taiwan
2. Bachelor Degree Program in Food Safety/Hygiene and Laboratory Science, Chang Jung Christian University, Tainan, Taiwan
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2270174
Reference40 articles.
1. Quantification of phenolic compounds in different types of crafts beers, worts, starting and spent ingredients by liquid chromatography-tandem mass spectrometry
2. Physicochemical and sensory profile of Beauregard sweet potato beer
3. Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers
4. Acid protease production by Aspergillus oryzae on potato pulp powder with emphasis on glycine releasing activity: A benefit to the food industry
5. Analysis of flavour compounds in beer with extruded corn starch as an adjunct
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