Agriculture & Biology
exopolysaccharides
86%
sour cream
78%
milk proteins
75%
Bacillus mojavensis
63%
phospholipids
61%
spores
60%
yogurt
51%
lipids
40%
proteolysis
36%
spoilage
29%
nitrogen content
27%
fermentation
26%
Bacillus cereus
19%
dairy products
18%
dairies
16%
Bacillus subtilis
16%
polyacrylamide gel electrophoresis
15%
pasteurizers
15%
temperature
15%
Paenibacillus polymyxa
13%
heat exchangers
11%
xanthan gum
11%
degradation
11%
Bacillus licheniformis
11%
dried milk
11%
lipolysis
10%
skim milk
10%
raw milk
10%
biofilm
9%
gelatin
9%
pectins
9%
methodology
7%
agar
7%
starch
6%
microorganisms
6%
testing
3%
Medicine & Life Sciences
Milk Proteins
100%
Spores
86%
Yogurt
86%
Phospholipids
67%
Fats
56%
Fermentation
53%
Proteolysis
47%
Nitrogen
37%
Temperature
36%
Milk
35%
Bacillus cereus
33%
Dairy Products
31%
Bacillus subtilis
27%
Polyacrylamide Gel Electrophoresis
23%
Paenibacillus polymyxa
22%
Bacillus licheniformis
19%
xanthan gum
19%
Pectins
17%
Lipolysis
14%
Starch
14%
Gelatin
13%
Powders
12%
Bacillus
12%
Biofilms
12%
Agar
11%
Hot Temperature
9%