bakers’ yeast
11leavening agent — ▪ baking substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. Leavening… …
12Menstrie — Coordinates: 56°09′03″N 3°51′16″W / 56.15085°N 3.85438°W / 56.15085; 3.85438 …
13Eleazar Guzmán Barrón — Saltar a navegación, búsqueda Eleazar Guzmán Barrón nació en el Distrito de Huari, Ancash, Perú el 18 de septiembre de 1899. Fue un reconocido doctor, bioquímico e investigador, considerado en su país natal como sabio; incluyendo su aporte dentro …
14Industrial fermentation — is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Contents 1 Food fermentation 2 Pharmaceuticals and …
15Мацони — Традиционная банка Мацони, Грузия Мацун (арм. մածուն) или Мацони (груз. მაწონი)  кисломолочный напиток армянского происхождения …
16Saccharomyces cerevisiae — brewers yeast or bakers yeast, a species with oval or spherical cells, used for alcoholic fermentation and leavening in bread; it occasionally causes lung disease …
17E number — This article is about the food additive codes. For other uses, see E number (disambiguation). E numbers are number codes for food additives that have been assessed for use within the European Union (the E prefix stands for Europe ).[1] They are… …
18Gene Ontology — The Gene Ontology project, or GO, provides a controlled vocabulary to describe gene and gene product attributes in any organism. It can be broadly split into two parts. The first is the ontology itself actually three ontologies, each representing …
19Cryptobiosis — For the Doctor Who audio play, see Cryptobiosis (Doctor Who audio). v · dormancy topics …
20Methylenetetrahydrofolate dehydrogenase (NADP+) — Identifiers EC number 1.5.1.5 CAS number 9029 14 5 …
