1. A discussion of polyphenols in beer physical and flavour stability;Aaron;Journal of the Institute of Brewing,2010
2. Beer from 100% barley;Aastrup;Scandinavian Brewers’ Review,2010
3. Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing;Agu;Journal of the Institute of Brewing,2013
4. Processing of various adjuncts in beer production;Annemüller,2013
5. Partial substitution of barley malt by effective use of selected secondary starch crops in brewing technology by Saccharomyces cerevisiae with a case example of Dashen brewery;Atnafu;American Journal of Food Science and Technology,2015