Effect of Enzymes on the Quality of Beer/Wort Developed from Proportions of Sorghum Adjuncts
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Scientific Research Publishing, Inc.
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Nutritional characterization of value-added health mix using germinated barley;International Journal of Food Properties;2023-09-05
2. Nutrient Composition and Bioactive Components of Non-alcoholic Sorghum Malt Beverage;African Fermented Food Products- New Trends;2022
3. Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition;Journal of the American Society of Brewing Chemists;2021-11-05
4. Suitability of unmalted quinoa for beer production;Journal of the Science of Food and Agriculture;2018-05-14
5. Alternatives to malt in brewing;Trends in Food Science & Technology;2017-07
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