Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt

International Journal of Food Microbiology

Volumn 129, Issue 3, 2009, Pages 271-276

  Kutyauripo, Josphat ^a   Parawira, Wilson ^a   Tinofa, Sharai ^b   Kudita, Ivy ^b   Ndengu, Clement ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b Delta Beverages   (Zimbabwe)

Author keywords

Fermentation; Second conversion malt; Shelf life; Sorghum opaque beer

Indexed keywords

BEER; CEREALS; ETHANOL; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; SORGHUM; TASTE; ZIMBABWE;

BACTERIA (MICROORGANISMS);

EID: 59549103547     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.008     Document Type: Article

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