Pilot Scale Production of a Lager Beer from a Grist Containing 50% Unmalted Sorghum
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چکیده
منابع مشابه
Bacteria, biochemical changes and sensory characterization of sorghum lager beer production
This study was conducted to identify bacteria encountered and some biochemical changes which occurred during the production of sorghum lager beer. Sensory evaluation was also carried out to compare physical properties of the beer with industrially manufactured lager beer. Erwinia, Enterobacter, Bacillus, Flavobacterium, Streptococcus, Acetobacter Lactobacillus, Acinetobacter and Aerococcus spec...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2003
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.2003.tb00161.x