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...

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Egile Nagusiak:	Paulina Bogdan, Edyta Kordialik-Bogacka, Agata Czyżowska, Joanna Oracz, Dorota Żyżelewicz
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2020-11-01
Saila:	Foods
Gaiak:	beer yeasts <i>Saccharomyces pastorianus</i> unmalted raw materials quinoa amaranth
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/9/11/1626
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