Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality
Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-01-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/15/2/379 |
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