[1]
|
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,
2023
DOI:10.1080/03610470.2021.1989571
|
|
|
[2]
|
Nutritional characterization of value-added health mix using germinated barley
International Journal of Food Properties,
2023
DOI:10.1080/10942912.2023.2254013
|
|
|
[3]
|
African Fermented Food Products- New Trends
2022
DOI:10.1007/978-3-030-82902-5_25
|
|
|
[4]
|
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,
2021
DOI:10.1080/03610470.2021.1989571
|
|
|
[5]
|
Suitability of unmalted quinoa for beer production
Journal of the Science of Food and Agriculture,
2018
DOI:10.1002/jsfa.9037
|
|
|
[6]
|
Suitability of unmalted quinoa for beer production
Journal of the Science of Food and Agriculture,
2018
DOI:10.1002/jsfa.9037
|
|
|
[7]
|
Alternatives to malt in brewing
Trends in Food Science & Technology,
2017
DOI:10.1016/j.tifs.2017.05.001
|
|
|
[8]
|
Effect of germination time and temperature on the functionality and protein solubility of sorghum flour
Journal of Cereal Science,
2017
DOI:10.1016/j.jcs.2017.06.003
|
|
|
[9]
|
Effect of enzymatic hydrolysis of starch on pasting, rheological and viscoelastic properties of milk-barnyard millet ( Echinochloa frumentacea ) blends meant for spray drying
International Journal of Biological Macromolecules,
2016
DOI:10.1016/j.ijbiomac.2016.06.027
|
|
|
[10]
|
Agro-Industrial Wastes as Feedstock for Enzyme Production
2016
DOI:10.1016/B978-0-12-802392-1.00008-3
|
|
|
[11]
|
Permeability analysis of high-adjunct-ratio spent grain layer in the high-gravity wort separation process
Process Biochemistry,
2015
DOI:10.1016/j.procbio.2015.02.015
|
|
|
[12]
|
Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review
Journal of the Institute of Brewing,
2014
DOI:10.1002/jib.152
|
|
|
[13]
|
Innovations in the brewing industry: light beer
International Journal of Food Sciences and Nutrition,
2014
DOI:10.3109/09637486.2014.893285
|
|
|
[14]
|
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,
2013
DOI:10.1094/ASBCJ-2013-1011-01
|
|
|