National University of Singapore (NUS) food scientists have developed a simple and scalable method for culturing pork fat tissue using protein scaffolds made from secalin, a protein extracted from rye. National University of Singapore (NUS) food scientists have developed a simple and scalable method for culturing pork fat tissue using protein scaffolds made from secalin, a protein extracted from rye. Biotechnology Agriculture Phys.org – latest science and technology news stories
Cellular agriculture research manages to culture pork fat tissue on rye protein scaffolds
