Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain-Reference-Cited by-同舟云学术

Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain

Published:2019-09-27 Issue:2 Volume:55 Page:841-850
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Dlamini Bhekisisa C.¹²^ORCID,Taylor John R. N.¹^ORCID,Buys Elna M.¹

Affiliation:

1. Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa

2. Department of Biotechnology & Food Technology University of Johannesburg P.O. Box 524 Auckland Park South Africa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14373

Reference37 articles.

1. Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

2. Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies

3. Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

4. Sustainability of industrial yeast serial repitching practice studied by gene expression and correlation analysis

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2. Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality;Fermentation;2023-05-20

3. Maize and Sorghum as Raw Materials for Brewing, a Review;Applied Sciences;2021-04-01

4. Progress of the use of alternatives to malt in the production of gluten-free beer;Critical Reviews in Food Science and Nutrition;2020-12-16