KR20030012664A
|
|
Coating oil composition for jelly
|
KR20020090282A
|
|
Optimization method for preparation of tagatose by thermostable isomerase
|
KR20020082541A
|
|
Composition for forming edible water-drop
|
KR20020050067A
|
|
Novel thermostable galactose isomerase and tagatose production thereby
|
KR20010016733A
|
|
A novel whipping or aeration agent to be used for making a bread or cookie and the preparation process thereof
|
KR20000073075A
|
|
Recombinant strain of Escherichia coli harboring Arabinose Isomerase and Tagatose Production Thereby
|
KR20000067481A
|
|
Cocrystallized sugar containing sweet inhibitor and the process thereof
|
KR20000066959A
|
|
A cultured skimmed milk powder composition used for food base containing cultured wheat powder as diluent
|
KR0180986B1
|
|
Preparation process of xylitol by microbial fermentation from hydrolysate
|
US5686277A
|
|
Fermentation process for preparing xylitol using mutant cells
|
KR0175497B1
|
|
Process for preparing xylitol by oxidation reduction potential control
|
KR0175641B1
|
|
Process for preparing xylitol using concentrated fungi
|
KR0169061B1
|
|
A process for preparing xylitol by controlling fermenting condition
|
KR100190828B1
|
|
A continuous process for fermenting and manufacturing cracker
|