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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Библиографические подробности
Главный автор:	Pilligua, Ronald Luigi (author)
Другие авторы:	Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
Формат:	article
Язык:	spa
Опубликовано:	2021
Online-ссылка:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
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