I'm reading Yeast by White and Zainasheff. Does anyone know if there is an accessible overview of proteins in the brewing process? Or maybe an intro to biochemistry free on the interwebs that might help? I'm a social scientist, so biochem should be pretty much the same as sociology, right?
PseudoChef,
Thank you for posting this, it helps me visualize and understand what these books are talking about. I suspect I will gradually learn and absorb more of this over time.
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