Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.
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DOI: 10.1016/j.foodchem.2016.10.083
Abstract: Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash… read more here.
Keywords: low temperature; temperature; system; novel low ... See more keywords