The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer)
This study aims to determine the effect of fermentation condition and <em>Saccharomyces strains </em>on the pH, foam property and CO<sub>2</sub> concentration of non-alcoholic beer (Ma-al-shaeer). For this, the beer samples were inoculated with four different species of Sacch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2014-12-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/7130 |