Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa, and Kanyanga): Production and Preservation-Reference-Cited by-同舟云学术

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Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa, and Kanyanga): Production and Preservation

Published:2019 Issue: Volume: Page:511-523
ISSN:
Container-title:Preservatives and Preservation Approaches in Beverages
language:
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Author:

Lyumugabe François,Bajyana Songa Emmanuel

Publisher

Elsevier

Reference33 articles.

1. Fermentation of wort from 100% of raw sorghum and enzyme;Bajomo;J. Inst. Brew.,1994

2. The analysis, identification, and determination of toxic substances in kachasu;Brett;Trans. Zimb. Sci. Assoc.,1992

3. The Effect of Enzymatic Processing on Banana Juice and Wine;Byarugaba-Bazirake,2008

4. Extruded sorghum as a brewing raw material;Dale;J. Inst. Brew.,1989

5. La bière en bouteille et le lait de la houe, parabole d’une colline rwandaise;De Lame,1995

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1. Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende;Journal of Sensory Studies;2020-08-22

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