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...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Pilligua, Ronald Luigi (author)
Awduron Eraill:	Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
Fformat:	article
Iaith:	spa
Cyhoeddwyd:	2021
Mynediad Ar-lein:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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