Impacto de la aplicación de tres variedades de levaduras (S. cerevisiae, S. pastorianus, S. bayanus) en la producción de cerveza artesanal tipo lager
The yeasts S. cerevisiae, S. pastorianus, S. bayanus have a positive impact on the fermentation process, but also provide organoleptic compounds, nutrients and metabolites, which help improve the quality of the product. In reference to the results obtained, the following conclusions are made: The co...
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| Format: | bachelorThesis |
| Published: |
2024
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/17106 |
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