THE PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY OF BEER PRODUCED FROM MAIZE CULTIVATED IN DEMBIA, ETHIOPIA.

dc.contributor.author	Yeneneh, Bereket
dc.date.accessioned	2021-03-08T12:09:46Z
dc.date.available	2021-03-08T12:09:46Z
dc.date.issued	2021-01
dc.identifier.uri	http://hdl.handle.net/123456789/3412
dc.description.abstract	Beer is an alcoholic beverage made by brewing and fermentation from cereals and other essential ingredients consumed with a remarkable passion for centuries. • The type and quality of the raw material used has a decisive influence on beer quality. • malt barley is the most commonly used brewing raw material . But unfortunately, malt barley is imported. • In Ethiopia, because of the shortage of barley, coupled with the high cost of its importation and inflation, local cereals may be used as alternates in brewing. 3/	en_US
dc.description.sponsorship	uog	en_US
dc.language.iso	en	en_US
dc.publisher	Bereket Yeneneh	en_US
dc.relation.ispartofseries	Report;
dc.subject	Fermentation analyses 4.5. Cellar analyses 4.6. Sensory analyses	en_US
dc.title	THE PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY OF BEER PRODUCED FROM MAIZE CULTIVATED IN DEMBIA, ETHIOPIA.	en_US
dc.type	Thesis	en_US