Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Zanephyn Keyser"'
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6119 (2024)
The consumption of Umqombothi alcoholic beverages in South Africa is widespread in townships and rural areas. This study aimed to investigate the effect of sorghum and maize malt particle size on the physicochemical, microbiological, stability, and s
Externí odkaz:
https://doaj.org/article/2a319b6b6d6b49df9b07f737214d98da
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24522- (2024)
Umqombothi is a traditional South African fermented beverage. The brewing process limits its consumption to a day or two after production due to the constant production of carbon dioxide. In this study the physicochemical and microbial changes in Umq
Externí odkaz:
https://doaj.org/article/45058285b6b246c6b64eb6dba20f9724
Autor:
Nandi E. Nyamende, F.R. Domtchouang, Zinash A. Belay, Zanephyn Keyser, Ayodeji Oyenihi, Oluwafemi J. Caleb
Publikováno v:
Heliyon, Vol 7, Iss 5, Pp e07104- (2021)
Over the years, chemical pre-treatments have been used intensively to maintain apple quality and reduce decay during postharvest. This conduct has been reported to have a negative impact on environment and human health. This study aimed to investigat
Externí odkaz:
https://doaj.org/article/54568ae5b8a24723b143edc95d76a060