The development of craft beer produced from de-fatted yellow nutsedges and the impact of various packaging materials on its preservation quality throughout its shelf life
In this study, we utilized defatted yellow nutsedges meals as raw material to develop a craft beer and subsequently analyzed preservation quality throughout its shelf life. Our study determined that the optimal fermentation conditions for the craft beer included the use of Saaz hops, US-04 yeast, an...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2404630 |
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