Suitability of unmalted quinoa for beer production.
Edyta Kordialik-BogackaPaulina BogdanKatarzyna Pielech-PrzybylskaDorota MichałowskaPublished in: Journal of the science of food and agriculture (2018)
The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry.
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