Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer
The present work aimed to evaluate the influence of cocoa mucilage (theobroma cacao) on the physicochemical and sensory characteristics of craft beer. Four concentrations of cocoa mucilage were established (1, 3, 7 and 10%), in which 4 treatments and a control were applied. Subsequently, the best tr...
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| Outros autores: | , , , |
| Formato: | article |
| Idioma: | spa |
| Publicado: |
2021
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| Subjects: | |
| Acceso en liña: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234 |
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