Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process-Reference-Cited by-同舟云学术

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

Published:2013-08 Issue: Volume: Page:n/a-n/a
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Adetunji Adeoluwa I.¹,Khoza Sandile¹,de Kock Henriëtte L.¹,Taylor John R. N.¹

Affiliation:

1. Institute for Food, Nutrition and Well-Being and Department of Food Science; University of Pretoria; Private Bag X20, Hatfield; 0028; South Africa

Publisher

Wiley

Subject

Food Science

Reference35 articles.

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2. Developments in sorghum food technologies;Taylor;Adv. Food Nutrit. Res.,2001

3. Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes;Agu;World J. Microbiol. Biotechnol.,1995

4. Review: Novel food and non-food uses for sorghum and millets;Taylor;J. Cereal Sci.,2006

5. Taylor , J. R. N. 2003 Overview: Importance of sorghum in Africa, in Afripro: Workshop on the Proteins of Sorghum and Millets: Enhancing Nutritional and Functional Properties for Africa, Pretoria, 2-4 April 2003 www.afripro.org.uk

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