Black rice addition prompted the beer quality by the extrusion as pretreatment
Abstract Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1223 |