Process improvement of opaque beer (chibuku ) based on multivariate cumulative sum control chart
Author:
Affiliation:
1. Great Zimbabwe University; Faculty of Agriculture and Natural Sciences Mathematics and Computer Science; PO Box 1235 Masvingo Zimbabwe
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.466/fullpdf
Reference39 articles.
1. Aspects of aerobic thermophilic treatment of Zimbabwean traditional opaque beer brewery wastewater;Zvauya;Bioresour. Technol.,1994
2. Investigation of Shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt;Kutyauripo;Int. J. Food Microbiol.,2009
3. Chemical compositions of East Africa traditional beverage, togwa;Oi;J. Agric. Food Chem.,2003
4. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products;Adebiyi;Crit. Rev. Food Sci. Nutr.,2016
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