Optimisation of a Nonalcoholic Malted Beverage (Pyer-kushu) Produced from Blends of Sorghum Varieties Using a Mixture Design Technique
By: M. Y. Soji, J. B. Hussein, S. D. Allison and K. B. Filli
DOI: https://doi.org/10.4038/jas.v20i3.10873 | Journal eISSN: 2386-1363
Language: English
Page range: 482 - 500
Published on: Sep 1, 2025
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 M. Y. Soji, J. B. Hussein, S. D. Allison, K. B. Filli, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.