SMALL SCALE MASHING EXPERIMENTS WITH GRISTS CONTAINING HIGH PROPORTIONS OF RAW SORGHUM
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1990.tb01047.x/fullpdf
Reference9 articles.
1. MICRO-SCALE MALTING AND BREWING STUDIES OF SOME SORGHUM VARIETIES
2. MALT ANALYSIS-CALCULATIONS AND CONVERSION FACTORS
3. A NEW LABORATORY MASHING SYSTEM
4. RAPID METHODS FOR DETERMINING THE HIGH MOLECULAR WEIGHT POLYPEPTIDE COMPONENTS OF BEER
5. EXTRUDED SORGHUM AS A BREWING RAW MATERIAL
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