Biochemical changes during alcoholic fermentation in the production of "tchapalo", a traditional sorghum beer

International Journal of Food Engineering

Volumn 4, Issue 7, 2008, Pages

  Djè, Marcellin Koffi ^a   N'Guessan, Kouadio Florent ^a   Djeni, Theodore N'Dede ^a   Dadie, Thomas Adjehi ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Alcoholic fermentation; Ethanol; Organic acids; Sorghum beer; Sugars; Temperature; Traditional starter

Indexed keywords

BEER; ETHANOL; ORGANIC ACIDS; OXALIC ACID; PROPIONIC ACID; STARTERS; SUGARS; TEMPERATURE;

ALCOHOLIC FERMENTATION; BIOCHEMICAL CHANGES; EMPIRICAL PROCESS; REDUCING SUGARS; SMALL-SCALE PRODUCTION;

FERMENTATION;

EID: 55649113115     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1408     Document Type: Article

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