Yeast as food emulsifier? Easily released protein as strong as casein 0 16.12.2024 08:05 Sciencedaily.com Researchers have discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein, a milk-derived emulsifier. Moscow.media Частные объявления сегодня Rss.plus Все новости за 24 часа
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