College of Food Sciences, Bells University of Technology, Ota, Nigeria
College of Food Sciences, Bells University of Technology, Ota, Nigeria
College of Food Sciences, Bells University of Technology, Ota, Nigeria
College of Food Sciences, Bells University of Technology, Ota, Nigeria
Copyright © 2012 Olu Malomo, Olugbenga Adebanjo Benjamin Ogunmoyela, Solakunmi Omotunde Oluwajoba, Oluwadare Olumuyiwa Adekoyeni et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
O. Malomo, O. Adebanjo Benjamin Ogunmoyela, S. Omotunde Oluwajoba and O. Olumuyiwa Adekoyeni, "Effect of Enzymes on the Quality of Beer/Wort Developed from Proportions of Sorghum Adjuncts,"
Advances in Microbiology, Vol. 2 No. 4, 2012, pp. 447-451. doi:
10.4236/aim.2012.24057.