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Whole-grain tofu and its production
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Emulsified-type rice cooking improver and preservable cooked rice using the same
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Bottle accessory holder
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Frozen food coated with egg liquid
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Sesame paste-containing food
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Food or beverage promoting calcium absorption
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Composition for vegetable with dressing
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Mild white vinegar
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Processed food of soybean using germinated soybean and its production
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Esterase structural gene, its transformed strain and production of vinegar using the structural gene
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Frozen kneaded meat product for thawing with micro waves
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Process for producing starch noodles by extrusion
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Production of 6-kestose oligosaccharide
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New fructan and its production
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Preliminary treatment of fish and shellfish
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Batter for fried food
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Composition for retaining freshness of cut vegetable
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Production of fermentation liquor containing gluconic acid and acetic acid
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Phage-resistant natto bacillus and soybean fermented using the same
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High-viscosity seasoning liquid
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