Evaluación de la sustitución parcial de la malta de cebada (Hordeum vulgare) por maíz malteado (Zea mays) con adición de mucílago de cacao (Theobroma cacao L.) en cerveza artesanal tipo ale.
The objective of this study was to evaluate the effects of the partial substitution of barley malt by malted corn and the addition of cocoa mucilage on the physicochemical, sensory and microbiological properties of a craft ale beer. A completely randomized experimental design with five treatments wa...
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| Format: | bachelorThesis |
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2024
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/17203 |
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