What is it about?
The study sort to analyze the different processing methods used to brew sorghum in some selected regions of Ghana, including Nandom and how these processing methods influences the quality of the beer.
Featured Image
Why is it important?
The study revealed the unique microbial profiles associated with the locally fermented drink
Read the Original
This page is a summary of: Processing methods and microbial assessment ofpito(an African indigenous beer), at selected production sites in Ghana, Journal of the Institute of Brewing, October 2016, Wiley,
DOI: 10.1002/jib.373.
You can read the full text:
Contributors
The following have contributed to this page
