Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased wh
β¦ LIBER β¦
Application of microbial enzymes in the mashing of nigerian millet and sorghum malts
β Scribed by R.C. Agu; B.C. Okeke; C.C. Chibuko
- Book ID
- 108038627
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 392 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0960-8524
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