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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 4
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Original Articles

A Comparison of White Nigerian and Red Italian Sorghum (Sorghum Bicolor) as Brewing Adjuncts Based on Optimized Enzyme Additions

Birgit SchnitzenbaumerSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
,
Carina A. KarlSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
&
Elke K. ArendtSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, IrelandCorrespondence[email protected]
Pages 248-257 | Published online: 05 Feb 2018

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Arne Demeester, David Laureys, Jeroen Baillière, Joren Huys, Pieter Vermeir, Ingrid De Leyn, Dana Vanderputten & Jessika De Clippeleer. (2023) Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. Journal of the American Society of Brewing Chemists 81:1, pages 66-75.
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Birgit Schnitzenbaumer, Carina A. Karl, Fritz Jacob & Elke K. Arendt. (2013) Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels. Journal of the American Society of Brewing Chemists 71:4, pages 258-266.
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Articles from other publishers (4)

Ítalo Thiago Silveira Rocha MATOS, Maria Luisa Forasteiro MOTA & Edson Júnior do CARMO. (2022) Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis. Food Science and Technology 42.
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Gargi Ghoshal. 2021. Sustainable Agriculture Reviews 56. Sustainable Agriculture Reviews 56 181 224 .
Paulina Bogdan & Edyta Kordialik-Bogacka. (2017) Alternatives to malt in brewing. Trends in Food Science & Technology 65, pages 1-9.
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M.A. Sanromán & F.J. Deive. 2017. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 119 142 .

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