PHYSICAL PROPERTIES OF COMMERCIAL BREWING YEAST SUSPENSIONS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1993.tb01159.x/fullpdf
Reference29 articles.
1. DIELECTRIC CONSTANTS OF SOME ORGANIC SOLVENT-WATER MIXTURES AT VARIOUS TEMPERATURES
2. FLOCCULENCE OF BREWERY YEASTS AND THEIR SURFACE PROPERTIES: CHEMICAL COMPOSITION, ELECTROSTATIC CHARGE AND HYDROPHOBICITY
3. Experimental collision efficiencies of polymer-flocculated animal cells
4. Changes in electrophoretic mobility and lytic enzyme activity associated with development of flocculating ability in Saccharomyces cerevisiae
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