Evaluación fisicoquímica y sensorial de cerveza artesanal tipo ale con almidón de papa como adjunto y especies
The purpose of this research was to evaluate the physicochemical and sensory parameters of craft beer type ale with potato starch (Solanum tuberosum L.) as an adjunct and spices, innovating in incorporating unconventional raw materials. The behavior of two factors was determined: A. Mix 80% malted b...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2016
|
| Onderwerpen: | |
| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/552 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|