Effect of steeping temperature on the quality of malt andPito(an indigenous Ghanaian drink)
Author:
Affiliation:
1. Department of Food Science and Technology; Kwame Nkrumah University of Science and Technology; Kumasi Ghana
2. Council for Scientific and Industrial Research - Food Research Institute; Accra Ghana
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.265/fullpdf
Reference36 articles.
1. Probiotic fermentation of indigenous food mixture: effect on anti-nutrients and digestibility of starch and protein;Sindhu;J. Food Company Analysts,2001
2. Yeasts in the traditional brewing of Pito in Ghana;Sefa-Dedeh;Wld. J. Microbiol. Biotechnol.,1999
3. Sorghum grains as human food in Africa: Relevance of starch content and amylase activities - A review;Mamoudou;Afr. J. Biotechnol.,2006
4. Microbial populations associated with commercially produced South African sorghum beer as determined by conventional and Petrifilm™ plating;Pattison;Int. J. Food Microbiol.,1998
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