Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Tilak W. Nagodawithana"'
Although cereals have been known to mankind from time immemorial, historians believe that the discovery of leavened bread may have been made accidentally in Egypt around 3000 B.C. With further experience in baking, the beneficial effect of beer sedim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77241172ea7a842db942b06fef90cc26
https://doi.org/10.1201/9781003066415-6
https://doi.org/10.1201/9781003066415-6
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition
G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0df02246fe11b52dc1e137c5e51404a6
https://doi.org/10.1002/9783527620999.ch18j
https://doi.org/10.1002/9783527620999.ch18j
Publikováno v:
Protein Hydrolysates in Biotechnology ISBN: 9781402066733
Early civilizations have relied upon their good sense and experience to develop and improve their food quality. The discovery of soy sauce centuries ago can now be considered one of the earliest protein hydrolysates made by man to improve palatabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33549c2ab8949781c9a894f00780d463
https://doi.org/10.1007/978-1-4020-6674-0_11
https://doi.org/10.1007/978-1-4020-6674-0_11
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
Cereal grains were an important source of food before the art of bread baking was known. Gruel or porridge can be made from mixtures of coarsely ground wheat, corn, oats, or other grain and water. Such pastes can be cooked or they can be baked on hot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f663928a583f473b89ccbc1938f26f
https://doi.org/10.1007/978-94-011-9771-7_8
https://doi.org/10.1007/978-94-011-9771-7_8
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c93b14d752fd9ff9ed1133fcea204e7e
https://doi.org/10.1007/978-94-011-9771-7_5
https://doi.org/10.1007/978-94-011-9771-7_5
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e2c0b58dc51ef900bc72f01779fac5e
https://doi.org/10.1007/978-94-011-9771-7_1
https://doi.org/10.1007/978-94-011-9771-7_1
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a763ae57c419c9ee878f4c6c1a3a1f6b
https://doi.org/10.1007/978-94-011-9771-7_3
https://doi.org/10.1007/978-94-011-9771-7_3
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
The history of beer brewing reaches into the oldest records of humankind. From documents and inscriptions found in Egyptian tombs, it appears that beer, once known as “barley wine,” was produced by the ancient civilizations as much as five thousa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61f2e8aa4c46589990d4f6ccd01bc868
https://doi.org/10.1007/978-94-011-9771-7_4
https://doi.org/10.1007/978-94-011-9771-7_4
Autor:
Gerald Reed, Tilak W. Nagodawithana
Publikováno v:
Yeast Technology ISBN: 9789401197731
The term systematic applies to the study of the classification of life forms and is in a general sense synonymous with taxonomy. For centuries, taxonomy referred to describing various forms of life and their component parts. Despite the usefulness of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::415bea823ca536d4157ed56f4e0cc262
https://doi.org/10.1007/978-94-011-9771-7_2
https://doi.org/10.1007/978-94-011-9771-7_2