The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (<i>Chenopodium quinoa</i> Willd.), Amaranth (<i>Amaranthus cruentus</i> L.) or Maltose Syrup
Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final par...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2020-11-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/9/11/1626 |
| الوسوم: |
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