BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY
n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials,...
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| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-09-01
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| Colección: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Materias: | |
| Acceso en línea: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5559 |
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