Optimization of Ale-Type Craft Beer Through the Addition of Cañihua Malt (<i>Chenopodium pallidicaule</i>) and Aguaymanto Juice (<i>Physalis peruviana</i>) Using a D-Optimal Experimental Design

The global growth of the craft beer market has driven the use of native ingredients to improve the sensorial and nutritional qualities of the product. This study investigated the optimization of an Ale-type craft beer from Pilsen malt (PM) with the addition of cañihua malt (CM) and aguaymanto juice...

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Hlavní autoři:	Luz Maria Paucar-Menacho, Rebeca Salvador-Reyes, Wilson Daniel Simpalo-Lopez, Alicia Lavado-Cruz, Anggie Verona-Ruiz, Jordy Campos-Rodriguez, Katherine Acosta-Coral, Williams Esteward Castillo-Martinez, William López-Rodriguez, Soledad Quezada-Berrú
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-12-01
Edice:	Beverages
Témata:	D-optimal pseudocereal cañihua aguaymanto fruit juice foam capacity
On-line přístup:	https://www.mdpi.com/2306-5710/11/1/4
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