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Effect of mashing with commercial enzymeson the properties of sorghum worts

✍ Scribed by R.C. Agu; G.H. Palmer

Book ID
110269111
Publisher
Springer
Year
1997
Tongue
English
Weight
226 KB
Volume
14
Category
Article
ISSN
1573-0972

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πŸ“œ SIMILAR VOLUMES

Short communication: Brewing properties
Short communication: Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes
✍ R.C. Agu; M.U. Okenchi; G. Aneke; A.H. Onwumelu πŸ“‚ Article πŸ“… 1995 πŸ› Springer 🌐 English βš– 179 KB

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