ZANAMWE, Pesanai; MADZARAMBA, Hardwork Tendai. The Factors That Made Barley the Most Preferred Cereal for Base Brewing Malt and the Potential of Malting and Brewing with Other Cereal Grains – A Review. Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 2, n. 3, p. 182–190, 2025. DOI: 10.70851/jfines.2025.2(3).182.190. Disponível em: https://jfines.org/index.php/jfines/article/view/86. Acesso em: 8 apr. 2026.