food carbohydrate fermentation
61Lipid — Structures of some common lipids. At the top are oleic acid[1] and cholesterol.[2] The middle structure is a triglyceride composed of oleoyl, stearoyl, and palmitoyl chains at …
62Proofing (baking technique) — Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background. Proofing (also called proving), as the term is used by professional bakers, is the final dough rise step before baking, and refers to a specific rest period …
63Ethanol — For other uses, see Ethanol (disambiguation). Grain alcohol redirects here. It is not to be confused with Neutral grain spirit. Ethanol …
64Ethnolichenology — is the study of the relationship between lichens and people. Lichens have and are being used for many different purposes by human cultures on every continent, with the possible exception of Australia. The most common human use of lichens is for… …
65Glycerol — Glycerine and Glycerin redirect here. For the Bush song, see Glycerine (song). Glycerol …
66microbiology — microbiological /muy kroh buy euh loj i keuhl/, microbiologic, adj. microbiologically, adv. microbiologist, n. /muy kroh buy ol euh jee/, n. the branch of biology dealing with the structure, function, uses, and modes of existence of microscopic… …
67Thiamine — For the similarly spelled nucleobase, see thymine. Thiamine chloride …
68Sodium chloride — NaCl redirects here. For the Google technology, see Google Native Client. This article is about the chemical compound. For sodium chloride in the diet, see Salt. For sodium chloride as a mineral, see Halite. Sodium chloride …
69Ruminant — Ruminants Rough illustration of a ruminant digestive system Scientific classification Kingdom: Animalia …
70Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …
