3547 ⎘
Cheese substitutes mainly containing proteins from pulses or oilseeds
COMPOSITIONS, METHODS AND SYSTEMS FOR PHOSPHORYLATION OF PROTEINS IN PLANTS
#2A NON-CASEIN CHEESE ANALOGUE COMPOSITION
#3INCREASED YIELD OF MILK PROTEIN PER ACRE
#4DAIRY ALTERNATIVE FOOD PRODUCTS
#5FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS
#6Imitation cheese with improved melt
#7METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT
#8Method for manufacturing a food product comprising matter of dairy origin and matter of plant origin, and hybrid food product containing matter of dairy origin and matter of plant origin
#9VEGAN FERMENTED SOFT CHEESE
#10Methods and Systems for Processing Non-Dairy Cheese
#11Methods And Compositions For Consumables
#12Functional mung bean-derived compositions
#13Method for producing a preferably vegan food product particulate, preferably vegan food product particulate, and preferably vegan final food product
#14Functional mung bean-derived compositions
#15Imitation cheese with improved melt
#16METHOD FOR PRODUCING UNIFORMLY COLORED TOFU
#17Mung bean protein gel composition and cheese-like food
#18Soybean transgenic event MON87751 and methods for detection and use thereof
#19DRY BLEND FOR MAKING CHEESE ANALOGUE
#20Methods and compositions for consumables
#21Protein Hydrolysate Compositions
#22Process For The Manufacture Of A Dietary Paste Based On Vegetable Milk Curds Which Is Enriched With A Dietary Supplement And Dietary Paste Thus Obtained
#23AUTOMATIC TOFU-PACKING APPARATUS
#24Melting Vegetable Protein Based Substitute Cheese
#25microorganisms having odor control activity and uses thereof
#26Tofu production method
#27High beta-conglycinin products and their use
#28Shelf stable cheese composition and method of preparation
#29β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan