N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds

BUTTER AND METHOD FOR ITS PRODUCTION

Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute

Method of and apparatuses for assessing fat in dairy processing

PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT

Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors

N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds

REDUCED-FAT NATURAL BUTTER PRODUCT AND METHODS OF MANUFACTURING THE SAME

BUTTER AND PROCESS FOR OBTAINING SAME

Pharmaceutical composition for topical application

Pharmaceutical composition for topical application

Malleable protein matrix and uses thereof