The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer
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DOI: 10.1016/j.lwt.2021.112040
Abstract: Abstract The traditional sorghum beer brewed by African communities differs from the traditional beer obtained from barley, mainly in the absence of hops and in a higher acidity level. People diagnosed with celiac disease find… read more here.
Keywords: sorghum beer; pirodextrin addition; use pyrodextrins; impact pirodextrin ... See more keywords