The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup
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DOI: 10.3390/foods9111626
Abstract: Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the… read more here.
Keywords: quinoa; quinoa willd; fatty acids; willd amaranth ... See more keywords