Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (<i>Sorghum bicolor</i>) and Rice (<i>Oryza sativa</i>)

<div>Mapping of the survey and sampling sites.</div>

Journal of Food Quality

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Figure 1

Figure 1: Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (<i>Sorghum bicolor</i>) and Rice (<i>Oryza sativa</i>) 

Figure 1 | Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa) 