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Browsing Food Science by Subject "Raw whole grain adjunct"

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Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

Adetunji, Adeoluwa Iyiade; Khoza, Sandile; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Wiley-Blackwell, 2013)

To determine the most suitable types of sorghum for whole grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan-plant, white not tan-plant, red non-tannin, white tannin (Type II), and red ...

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