【摘 要】
：
The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was invest
【机 构】
：
CollegeofFoodSciences
论文部分内容阅读
The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dry extract, viscosity, total soluble ni
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