Open AccessElaborando cerveza con malta de maíz pigmentado: propiedades químicas, sensoriales y expectativas del consumidor = Brewing with pigmented corn malt: chemical, sensory properties, and consumer s expectations
Author(s) -
María Angélica Romero Medina
Publication year - 2022
Language(s) - Spanish
Resource type - Dissertations/theses
DOI - 10.24275/uami.ws859f82q
Subject(s) - brewing , sensory analysis , food science , advertising , humanities , business , chemistry , philosophy , fermentation