Evaluación de cerveza artesanal tipo ale con dos tipos de lúpulo y uso de mucílago de cacao (Theobroma cacao L.) como sustituto parcial de la levadura
Cocoa mucilage is a rich medium for microbial development due to the presence of different sugars, water, pectin and mineral salts, helping fermentation with the presence of Saccharomyces cerevisiae, for this reason this project seeks to provide added value to this residue. that it was commonly disc...
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| Format: | bachelorThesis |
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2022
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| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/6696 |
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