Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain
Author:
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
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality;Fermentation;2023-05-20
2. Maize and Sorghum as Raw Materials for Brewing, a Review;Applied Sciences;2021-04-01
3. 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
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