2883 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins Hydrolysates from proteins
VEGAN COMPOSITION FOR BAKING
#2Soft Baked Snack and Methods of Making
#3WHIPPING AGENT FOR BAKED GOODS
#4Structured High-Protein Meat Analogue Compositions
#5PROTEIN HYDROLYSATES AS EMULSIFIER FOR BAKED GOODS
#6ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF
#7Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#8Novel Nacl Salt Substitute Agent, Use Thereof and Products Containing Same
#9Treatment of cereal flour and semolina for consumption by celiac patients
#10PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS
#11Peptide
#12Bread-Improving Agent and Bread Products Using the Same
#13Novel Nutraceutical Compositions
#14Method For Suppression of Fishy Aromas In Food Products By Proteins
#15Polypeptides having aminopeptidase activity and nucleic acids encoding same
#16Processes for encapsulating protein and products thereof
#17Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute
#18Bread improving agent and breads containing the same
#19Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#20Lipid metabolism improving agent
#21Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems
#22Polynucleotides encoding polypeptides having aminopeptidase activity