Effect of malting temperature and mashing methods on sorghum wort composition and beer flavour

Process Biochemistry

Volumn 36, Issue 11, 2001, Pages 1039-1044

  Igyor, M A ^a   Ogbonna, A C ^b   Palmer, G H ^c  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF UYO   (Nigeria)

^c HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Barley; Malting; Mashing; Sorghum; Temperature

Indexed keywords

FLAVORING AGENT;

ARTICLE; BEER; COLOR; FERMENTATION; FLAVOR; NIGERIA; SORGHUM; TEMPERATURE MEASUREMENT;

EID: 0034991624     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(00)00267-3     Document Type: Article

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21. The identification of carbonyl compounds in beer
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