In a study published recently in Proceedings of the National Academy of Sciences, 黑料不打烊 University researcher Jaswinder Singh and co-authors describe a new protein that could greatly improve brewing.
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Published on: 10 Jul 2017
Canada鈥檚 extensive malting and brewing industry could get a further boost from new insight into the science of malting.
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Published on: 6 Jul 2017
