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Description:: The subject of this thesis is oriented to the development of novel beers made 100% with varieties of pigmented corn. The study approaches from two perspectives: the chemical and the sensory approach. From the sensory point of view, this thesis addresses the conceptualization of a ‘corn beer’, the sensory profiling...
Subject:: Elaboración de cerveza, Malt (Cereals), Biotecnología, Malta (Cereales), Brewing, and Biotechnology
Creator:: Romero Medina, María Angélica
Contributor:: Lelievre Desmas, Maud, Chollet, Sylvie, Escalona Buendía, Héctor Bernardo, Estarrón Espinosa, Mirna, and Villanueva Rodríguez, Socorro Josefina
Publisher:: Universidad Autónoma Metropolitana
Posgrado:: Doctorado en Biotecnologia
Language:: eng
Año de publicación:: 2021
Rights Statement*:: Acceso Abierto
License:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/doctoralThesis
Identifier:: https://doi.org/10.24275/uami.ws859f82q

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