Open AccessAbout the performance of using the extract of barley malt in the creation of modern drinks based on alcohol fermentation
Author(s) -
Z. L. Dzizzoeva,
I.K. SATTSAEVA,
D. V. Kataev
Publication year - 2022
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2022-1-174-180
Subject(s) - organoleptic , food science , raw material , micronutrient , nutrient , microbiology and biotechnology , chemistry , biochemical engineering , biology , engineering , organic chemistry