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...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2016
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| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/552 |
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