Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis
Author:
Affiliation:
1. Universidade Federal do Amazonas, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference22 articles.
1. A comparison of maize, sorghum and barley as brewing adjuncts;Agu R. C.;Journal of the Institute of Brewing,2002
2. Produção e avaliação sensorial de cerveja com pinhão (Araucaria angustifolia);Batista R. A.,2014
3. Faba bean as a novel brewing adjunct: consumer evaluation;Black K.;Journal of the Institute of Brewing,2019
4. Alternatives to malt in brewing;Bogdan P.;Trends in Food Science & Technology,2017
5. Anuário da Cerveja 2021,2021
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