Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer

This study evaluates the simultaneous effect of dried starter concentration and fermentation duration on the quality characteristics of the African opaque sorghum beer using response surface methodology. The aim was to improve the beer quality and to [...]

DJEGUI YVES KADJOGBÉ [1], KAYODE A. PIERRE POLYCARPE [2], DOSSOU JOSEPH [3], HOUNHOUIGAN DJIDJOHO JOSEPH [4],