A Comparison of White Nigerian and Red Italian Sorghum (Sorghum Bicolor) as Brewing Adjuncts Based on Optimized Enzyme Additions
Author:
Affiliation:
1. School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2013-1011-01
Reference45 articles.
1. Effect of mashing procedures on some sorghum varieties germinated at different temperatures
2. Back, W., ed. In: Ausgewählte Kapitel der Brauereitechnologie, 2nd ed., pp. 173–186. Fachverlag Hans Carl, Nürnberg, Germany, 2008.
3. DEVELOPMENT OF A MASHING PROFILE FOR THE USE OF MICROBIAL ENZYMES IN BREWING WITH RAW SORGHUM (80%) AND MALTED BARLEY OR SORGHUM MALT (20%)
4. Separation of Kafirins on Surface Porous Reversed-Phase High-Performance Liquid Chromatography Columns
5. Sorghum Seed Color as an Indicator of Tannin Content
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