Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review-Reference-Cited by-同舟云学术

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Published:2014-09 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:

Schnitzenbaumer Birgit¹,Arendt Elke K.¹

Affiliation:

1. School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland

Funder

InBev-Baillet Latour

Publisher

Wiley

Subject

Food Science

Reference269 articles.

1. Adjuncts and their use in the brewing process;O'Rourke;Brew. Guard.,1999

2. Impact of various levels of unmalted oats (Avena sativa L.) on the quality and processability of mashes, worts, and beers;Schnitzenbaumer;J. Am. Soc. Brew. Chem.,2012

3. Impact of unmalted white Nigerian and red Italian sorghum (Sorghum bicolor) on the quality of worts and beers applying optimized enzyme levels;Schnitzenbaumer;J. Am. Soc. Brew. Chem.,2013

4. Investigating the use of sorghum as malted barley adjunct in brewing process;Ogbeide;J. Emerg. Trends Eng. Appl. Sci.,2011

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