The effect of buckwheat adjunct on the technological profile of unhopped wort
Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity. The objective of this study was to examine technological profil...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2024-03-01
|
| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/771785_The_effect_of_buckwheat_adjunct_on_the_technological_profile_of_unhopped_wort_en.pdf |