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The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers Cover

The Possibility of Using Rheological and Electrical Properties to Determine the Quality of Craft Wheat Beers

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
By: Józef Gorzelany,  Zuzana Hlaváčová,  Ana Haulíková,  Peter Hlaváč and  Justyna Belcar  
Open Access
|Sep 2023

Authors

Józef Gorzelany

Department of Food and Agriculture Production Engineering, University of Rzeszów, Rzeszów, Poland

Zuzana Hlaváčová

Department of Physics, Institute of Electrical Engineering, Automation, Informatics and Physics, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Ana Haulíková

AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Peter Hlaváč

Department of Physics, Institute of Electrical Engineering, Automation, Informatics and Physics, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Justyna Belcar

justyna.belcar@op.pl

Department of Food and Agriculture Production Engineering, University of Rzeszów, Rzeszów, Poland
Doctoral School, University of Rzeszów, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2023-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 103 - 114
Submitted on: May 15, 2023
Accepted on: Jul 15, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
wheat beers,
beer quality,
electrical properties,
rheological properties of beers
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2023 Józef Gorzelany, Zuzana Hlaváčová, Ana Haulíková, Peter Hlaváč, Justyna Belcar, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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