Use of unmalted cereals with enzyme preparations in brewing
The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicato...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2024-02-01
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| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/journals/tom-15-1-2024/vikoristannya-nesolozhenoyi-sirovini-z-fermentnimi-preparatami-v-pivovarinni |