Open AccessThe use of high-protein vegetable raw materials in the production of fermented drinks
Author(s) -
Yu Yu Miller,
Tatyana Kiseleva,
Larisa Permyakova,
V A Pomozova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012003
Subject(s) - mashing , fermentation , food science , raw material , chemistry , free amino nitrogen , amino acid , brewing , proteolysis , biochemistry , enzyme , organic chemistry