COLLOIDAL BEHAVIOUR OF THE COLOURING MATTER OF CARAMELS AND ITS SIGNIFICANCE IN RELATION TO THE COLOUR OF YEAST
Open Access
- 12 November 1947
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 53 (6) , 305-312
- https://doi.org/10.1002/j.2050-0416.1947.tb01342.x
Abstract
Click on the article title to read more.This publication has 7 references indexed in Scilit:
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