Anthocyanin-Rich Sweet Potato (I pomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation-Reference-Cited by-同舟云学术

Anthocyanin-Rich Sweet Potato (I pomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation

Published:2015-09-18 Issue:6 Volume:39 Page:3040-3049
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Panda Sandeep K.¹,Panda Smita H.²,Swain Manas R.³,Ray Ramesh C.⁴,Kayitesi Eugenie¹

Affiliation:

1. Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa

2. Department of Zoology; North Orissa University; Baripada Orissa India

3. Department of Biotechnology; Indian Institute of Technology; Chennai Tamil Nadu India

4. ICAR - Central Tuber Crops Research Institute (Regional Centre); Bhubaneswar Odisha India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12569/fullpdf

Reference50 articles.

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3. Development of mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%);Bajamo;J. Inst. Brew.,1992

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