Effect of Moringa stenopetala leaf extracts on the physicochemical characteristics and sensory properties of lagered beer
Author:
Affiliation:
1. BGI Ethiopia Addis Ababa Ethiopia
2. Department of Chemistry Hawassa College of Education Hawassa Ethiopia
3. School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2672
Reference25 articles.
1. Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates
2. Sensory evaluation in quality control: an overview, new developments and future opportunities
3. Selection and training of assessors (International Method);American Society of Brewing Chemists;Sensory Evalution,2008
4. Interactions between polypeptides derived from barley and other beer components in model foam systems
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1. Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process;Electronic Journal of Biotechnology;2024-03
2. Antioxidant potential of Moringa Stenopetala leaf extract on lager beer stored at room temperature;Cogent Food & Agriculture;2023-08-22
3. Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer;Plants;2022-07-28
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