Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis
Author:
Affiliation:
1. Department of Food Engineering State University Maringa Av. Colombo, 5790, Bloco 13 Maringa PR 87020‐900 Brazil
2. Department of Biochemistry State University Maringa Av. Colombo, 5790 Maringa PR 87020‐900 Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.368
Reference35 articles.
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2. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers
3. Further investigations into the dietary fibre content of beers;Gromes R.;Brau. International,2000
4. Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation
5. Optimisation of lab-scale continuous alcohol-free beer production
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