Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer

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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Autor principal: Pilligua, Ronald Luigi (author)
Otros Autores: Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
Formato: article
Lenguaje:spa
Publicado: 2021
Acceso en línea:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
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