Free amino nitrogen improvement in sorghum grain brewing
Free amino nitrogen (FAN) levels in sorghum grain brewing are characteristically low as a direct consequence of the very low levels of FAN in unmalted sorghum grain. During fermentation, FAN provides nutritional support to the yeast, enabling optimal yeast growth and efficient fermentation. Exogenou...
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University of Pretoria
2013
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| Online Access: | http://hdl.handle.net/2263/25857 http://upetd.up.ac.za/thesis/available/etd-01292009-155720/ |