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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書目詳細資料
主要作者:	Pilligua, Ronald Luigi (author)
其他作者:	Barre-Zambrano, Roy Leonardo (author), Mendoza-Gonzáles, Aldo Eduardo (author), Lavayen-Delgado, Edison (author), Mero-Santana, Robert (author)
格式:	article
語言:	spa
出版:	2021
在線閱讀:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/234
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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