wine lees
wine lees
fermented lees
fermented lees
yeast lees
yeast lees
the lees of the Venetian underworld.
ang mga dumi ng ilalim ng lupa ng Venice.
Foodstuff: soya protein, agglomerative starch, lees, triticin, wheat starch and so on.
Pagkain: soya protein, agglomerative starch, lees, triticin, wheat starch at iba pa.
The technique of extracting corn pro lamine from corn lees was studied.The optimum technical conditions were determined,in which and output of corn prolamine was 97.46%.
Pinag-aralan ang pamamaraan ng pagkuha ng corn pro lamine mula sa corn lees. Natukoy ang pinakamainam na kondisyon teknikal, kung saan ang output ng corn prolamine ay 97.46%.
If a malo-lactic fermentation is desired, the wine remains on the lees without sulfating until the mali-lactic fermentation has taken place.
Kung ninanais ang isang malo-lactic fermentation, ang alak ay mananatili sa lees nang walang sulfating hanggang sa maganap ang mali-lactic fermentation.
wine lees
wine lees
fermented lees
fermented lees
yeast lees
yeast lees
the lees of the Venetian underworld.
ang mga dumi ng ilalim ng lupa ng Venice.
Foodstuff: soya protein, agglomerative starch, lees, triticin, wheat starch and so on.
Pagkain: soya protein, agglomerative starch, lees, triticin, wheat starch at iba pa.
The technique of extracting corn pro lamine from corn lees was studied.The optimum technical conditions were determined,in which and output of corn prolamine was 97.46%.
Pinag-aralan ang pamamaraan ng pagkuha ng corn pro lamine mula sa corn lees. Natukoy ang pinakamainam na kondisyon teknikal, kung saan ang output ng corn prolamine ay 97.46%.
If a malo-lactic fermentation is desired, the wine remains on the lees without sulfating until the mali-lactic fermentation has taken place.
Kung ninanais ang isang malo-lactic fermentation, ang alak ay mananatili sa lees nang walang sulfating hanggang sa maganap ang mali-lactic fermentation.
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