Desenvolvimento e caracterização de cerveja artesanal com adição de cacau
The marked demand for differentiated beers has stimulated the search for new raw materials containing bioactive compounds, as well as to enhance sensory characteristics such as taste. A wide range of possible compounds can be added to beer at the various stages during the brewing process, to create...
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| Language: | Portuguese |
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Universidade Federal de Santa Maria
2017
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| Online Access: | http://repositorio.ufsm.br/handle/1/11689 |