Sustitución parcial de cebada por maíz y arroz malteados sobre parámetros físico-químicos y sensoriales en cerveza artesanal tipo Pale-Ale

The purpose of the research was to evaluate the physicochemical and sensory effects of malted corn and rice as partial barley substitutes in a Pale-Ale type craft beer. The study factors were: percentage of malted rice (20% and 30%), malted corn (10% and 20%) and a control (100% barley malt). A comp...

• Главный автор: Menéndez Vera, Adriana María (author)
• Другие авторы: Vera Cedeño, Dolores Melanía (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2023
• Предметы: Adjuntos cerveceros; Maíz; Arroz; Cebada; Pale ale
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/2058