Research [ASAP] Obtaining and Characterizing Gluten for Production of Reference Material in Soy Sauce LikeLiked Date: February 15, 2026 Less than 1 MinRead Views: 2 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.5c00946 Source: http://dx.doi.org/10.1021/acsfoodscitech.5c00946 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail ALT-Lab-Ad-1ALT-Lab-Ad-2ALT-Lab-Ad-3ALT-Lab-Ad-4ALT-Lab-Ad-5ALT-Lab-Ad-6ALT-Lab-Ad-7ALT-Lab-Ad-8ALT-Lab-Ad-9ALT-Lab-Ad-10ALT-Lab-Ad-11ALT-Lab-Ad-12ALT-Lab-Ad-13 Recent Articles Comparative performance of material conductivity on anaerobic digestion of palm oil mill effluent under varying Feed-to-Inoculum ratios Research February 22, 2026 Applying behavioural science to reduce plastic waste from diapers: a mixed-methods study Research February 22, 2026 Mapped: The Countries With the Most McDonald’s Per Person Finance & investments February 22, 2026 Easter Home Decor Ideas to Brighten Every Corner of Your Home Food & Agriculture February 22, 2026 Šestajovice House / mackovič architecture Built Environment February 22, 2026 From lignin to single-atom catalysts: advances and perspectives—a review Research February 22, 2026 Upcycling sodium lignosulfonate into a carbon anode with an inorganic-rich interphase by potential regulation for lithium-ion batteries Research February 22, 2026 Land of Wells: Designing for Saharan Nomads Built Environment February 22, 2026 Life cycle assessment of a commercial-scale valorized grocery food waste product and its potential use as a sustainable feed input for egg production Research February 22, 2026 Enhancement of larger empty fruit bunch particles to biochar in view of biocircularity. The case of palm oil industry in Cameroon Research February 22, 2026 Load more
