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Subjects: Lager beer; Phenolic of favour; Biochemistry
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Source:
Nikulin, J, Vidgren, V, Krogerus, K, Magalhães, F, Valkeemäki, S, Kangas-Heiska, T & Gibson, B 2020, ' Brewing potential of the wild yeast species Saccharomyces paradoxus ', European Food Research
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تفاصيل العنوان
Subjects: Tissue transglutaminase; Laboratory scale; Biochemistry
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Source:
Lantto, R, Puolanne, E, Katina, K, Niemistö, M, Buchert, J & Autio, K 2007, ' Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels ',
تفاصيل العنوان
Subjects: Slow freezing; Materials science; food.ingredient
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Source:
Buggenhout, S V, Lille, M, Messagie, I, Loey, A V, Autio, K & Hendrickx, M 2006, ' Impact of pretreatment and freezing conditions on the microstructure of frozen carrots : Quantification and relation
تفاصيل العنوان
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