Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer

This study evaluates the simultaneous effect of dried starter concentration and fermentation duration on the quality characteristics of the African opaque sorghum beer using response surface methodology. The aim was to improve the beer quality and to optimize its fermentation process. Results show t...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	African journal of biotechnology 2016-09, Vol.15 (39), p.2176-2183
Hauptverfasser:	Yves, Kadjogbé Djegui, Adéchola, Pierre Polycarpe Kayodé, Joseph, Dossou, Joseph, Djidjoho Hounhouigan
Format:	Artikel
Sprache:	eng
Schlagworte:	Sorghum
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!