Efectos de la miel de abeja en la carbonatación natural de una cerveza artesanal elaborada a partir de cebada (Hordeum vulgare) y quinoa (Chenoponium quinoa)
The main objective of the study was to evaluate the effects of honey on the natural carbonation in a beer made from barley and quinoa. The formulation of the beer was 75 percent of barley malt and 25 percent of quinoa malt. The quinoa species that worked is Tunkahuan, that species was developed by I...
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| Yazar: | |
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| Materyal Türü: | masterThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2019
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| Konular: | |
| Online Erişim: | http://dspace.udla.edu.ec/handle/33000/11058 |
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