Modeling and Optimization of the Process of Hopped Beer Wort with Topinambur Additives

dc.contributor.author	Firuza Rustambekova
dc.contributor.author	Miraziz Mirkhuzhaev
dc.contributor.author	Sharoffiddin Eshmetov
dc.date.accessioned	2026-01-02T12:08:11Z
dc.date.issued	2022-03-14
dc.description.abstract	In this work, we have studied the color of young beer with the addition of Jerusalem artichoke additives, in which it increases, and more than 10% replacement of malt with Jerusalem artichoke can inhibit the fermentation process. It was determined that the color within the standard is maintained with the addition of up to 10% Jerusalem artichoke additives, and this dosage is considered the maximum possible in the production of light beers.
dc.format	application/pdf
dc.identifier.uri	https://geniusjournals.org/index.php/ejet/article/view/758
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/78433
dc.language.iso	eng
dc.publisher	Genius Journals
dc.relation	https://geniusjournals.org/index.php/ejet/article/view/758/666
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Eurasian Journal of Engineering and Technology; Vol. 4 (2022): EJET; 32-37
dc.source	2795-7640
dc.subject	Jerusalem artichoke
dc.subject	beer color
dc.subject	mashing
dc.subject	fermentation
dc.title	Modeling and Optimization of the Process of Hopped Beer Wort with Topinambur Additives
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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