تعتبر نسبة الشعير في شراب الشعير من

تعتبر نسبة الشعير في شراب الشعير من الأمور الهامة، كون هذه النسبة تؤثر على عملية تكون الرغوة الطبيعية والتي تعتبر من الصفات المرغوبة، حيث كلما قلت نسبة الشعير، قلت كمية الرغوة المتكونة

Results (English) 1:

The proportion of barley into malt is important, the fact that this ratio affects the natural foam formation process are desired attributes, so the less percentage of barley, said the amount of foam that was forming.

Results (English) 2:

Is the proportion of barley malt of the important things, the fact that this ratio affects the process will be natural foam, which is the most desirable trait, where the lower the proportion of barley, said the amount of foam formed

Results (English) 3:

The proportion of barley malt syrup is important, because this ratio affect the foam are natural and are desirable traits, the less you the proportion of barley, less the amount of the foam forming