Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers
W Embashu, KKM Nantanga - Cereal Chemistry, 2019 - Wiley Online Library
Background and objectives The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
Malts: quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers.
W Embashu, KKM Nantanga - 2019 - cabidigitallibrary.org
Background and objectives: The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers
W Embashu - 2019 - repository.unam.edu.na
Background and objectives: The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
[PDF][PDF] Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers
W Embashu, KKM Nantanga - 2019 - repository.unam.edu.na
Background and objectives: The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …