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Composition of legume soaking water and emulsifying properties in gluten-free bread
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of ...
Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz wines
Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive ...
Species assemblage patterns around a dominant emergent tree are associated with drought resistance
(Oxford University Press, 2013-12-02)
Water availability has long been recognized as an important driver of species distribution patterns in forests. The conifer Agathis australis (D. Don) Lindl. (kauri; Araucariaceae) grows in the species-rich forests of ...