Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization
Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ±...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/5/1/20 |