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过滤: 学科 Malt (Cereals)

Elaborando cerveza con malta de maíz pigmentado: propiedades químicas, sensoriales y expectativas del consumidor, Brewing with pigmented corn malt: Chemical, sensory properties, and consumer's expectations

描述:	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...
学科:	Elaboración de cerveza, Malt (Cereals), Biotecnología, Malta (Cereales), Brewing, and Biotechnology
创造者:	Romero Medina, María Angélica
贡献者:	Lelievre Desmas, Maud, Chollet, Sylvie, Escalona Buendía, Héctor Bernardo, Estarrón Espinosa, Mirna, and Villanueva Rodríguez, Socorro Josefina
出版者:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
语言:	eng
Año de publicación:	2021
权:	Acceso Abierto
执照:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
识别码:	https://doi.org/10.24275/uami.ws859f82q