Evaluation des paramètres biochimiques du moût de sorgho durant dix-huit heures de fermentation disc...
Evaluation des paramètres biochimiques du moût de sorgho durant dix-huit heures de fermentation discontinue [ Assessment of biochemical parameters of sorghum wort for eighteen hours of batch fermentation ]
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Rabat: International Journal of Innovation and Applied Studies
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Language
French
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Publisher
Rabat: International Journal of Innovation and Applied Studies
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Contents
The fermentation process of Sorghum wort is one of the fundamental steps that determine the quality of tchapalo (traditional beer). Its assessment through biochemical parameters such as pH, temperature, total soluble solids (substrate), biomass, released carbon dioxide and alcohol (ethanol) content allowed capitalizing values during the experiments...
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Full title
Evaluation des paramètres biochimiques du moût de sorgho durant dix-huit heures de fermentation discontinue [ Assessment of biochemical parameters of sorghum wort for eighteen hours of batch fermentation ]
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TN_cdi_proquest_journals_1824181987
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1824181987
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E-ISSN
2028-9324
