Cocoa pulp in beer production: Applicability and fermentative process performance

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Br...

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Detalles Bibliográficos
Autores principales: Nunes, Cassiane da Silva Oliveira, de Carvalho, Giovani Brandão Mafra, da Silva, Marília Lordêlo Cardoso, da Silva, Gervásio Paulo, Machado, Bruna Aparecida Souza, Uetanabaro, Ana Paula Trovatti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395165/
https://www.ncbi.nlm.nih.gov/pubmed/28419110
http://dx.doi.org/10.1371/journal.pone.0175677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395165/
https://www.ncbi.nlm.nih.gov/pubmed/28419110
http://dx.doi.org/10.1371/journal.pone.0175677

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