Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference15 articles.
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4. Microbiological changes during the production of ogi-baba, a West African fermented sorghum gruel;Odunfa;J. Cereal Sci.,1995
5. The technology and properties of beer produced from umalted sorghum or maize grains;Ugboaja;World J. Microbiol. Biotechnol.,1991
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