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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Cedeño Briones, Gema Jessenia (author)
Beste egile batzuk: Mendoza Alonzo, Johan Alejandro (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2016
Gaiak:
Sarrera elektronikoa:http://repositorio.espam.edu.ec/handle/42000/552
Etiketak: Etiketa erantsi
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