Research on obtaining some types of beer from unconventional raw materials

dc.contributor.author	CIOCAN, Marius Eduard
dc.contributor.author	SALAMON, Rozália Veronika
dc.contributor.author	DABIJA, Adriana
dc.date.accessioned	2022-11-16T12:30:07Z
dc.date.available	2022-11-16T12:30:07Z
dc.date.issued	2022
dc.identifier.citation	CIOCAN, Marius Eduard, SALAMON, Rozália Veronika, DABIJA, Adriana. Research on obtaining some types of beer from unconventional raw materials. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 91. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21695
dc.description.abstract	The paper presents the use of buckwheat, buckwheat malt, sorghum, and sorghum malt in the production of beer on a laboratory scale. Barley malt was used as control in all experimental variants of obtaining beer in laboratory conditions.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	buckwheat malt	en_US
dc.subject	sorghum malt	en_US
dc.subject	beer	en_US
dc.title	Research on obtaining some types of beer from unconventional raw materials	en_US
dc.type	Article	en_US