Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Edward Królak"'
Publikováno v:
Radiation Physics and Chemistry. 106:289-302
Potato starch was irradiated with a 60 Co gamma rays using doses of 5, 10, 20 and 30 kGy. Gels containing ca. 9.1% of starch were prepared by heating the starch suspensions in the heating chamber stabilized at 100 °C. Four procedures were applied fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e365746c82603f15d17fb1d92c206bc
https://doi.org/10.1016/j.radphyschem.2014.08.011
https://doi.org/10.1016/j.radphyschem.2014.08.011
Autor:
Bonin, Sylwia1
Publikováno v:
Journal of the Institute of Brewing. Oct2014, Vol. 120 Issue 4, p477-485. 9p.
Autor:
Ole Mouritsen, Klavs Styrbæk
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emo
