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...
保存先:
| 主要な著者: | , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2026-01-01
|
| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/15/2/379 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|