A comparison of white nigerian and red italian sorghum (Sorghum bicolor) as brewing adjuncts based on optimized enzyme additions

Journal of the American Society of Brewing Chemists

Volumn 71, Issue 4, 2013, Pages 248-257

  Schnitzenbaumer, Birgit ^a   Karl, Carina A ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Brewing adjunct; Mashing; Optimized enzyme addition; Sorghum types; Wort quality

Indexed keywords

EID: 84889665500     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2013-1011-01     Document Type: Article

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