Research Article
Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production
Table 8
Comparison of the time and apparent degree of fermentation (%) for the commercial yeasts S-23 and S-04 in fermentation at 15°C and 22°C, respectively, in all-malt wort using adjunct.
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Values marked with the same identification in the same column between the partial means do not differ significantly (), according to the Tukey test. |