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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

Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels

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
,
Fritz JacobResearch Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354Freising, Germany
&
Elke K. ArendtSchool of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, IrelandCorrespondence[email protected]
Pages 258-266 | Published online: 05 Feb 2018

Citations (4)

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Read on this site (1)

Alec Magaisa, Pepukai Manjeru, Casper Nyaradzai Kamutando & Martin Philani Moyo. (2022) Participatory variety selection and stability of agronomic performance of advanced sorghum lines in Zimbabwe. Journal of Crop Improvement 36:3, pages 440-460.
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Articles from other publishers (3)

Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
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Raquel Cadenas, Isabel Caballero, Dieudonné Nimubona & Carlos A. Blanco. (2021) Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 10:8, pages 1726.
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L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .

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