|
EP1817960A1
|
|
Batter, food product having a coating comprising the batter and method of making a batter
|
|
WO2005090396A1
|
|
Novel mannose-specific adhesins and their use
|
|
EP1645276A1
|
|
Treatment of neurodegenerative disorders
|
|
EP1645192A1
|
|
Process of preparing a water-continuous filled gel composition
|
|
EP1627570A1
|
|
Egg protein compositions, their preparation and their use for cold or heat gelation
|
|
US2008008782A1
|
|
Method of Preparing a Bread Dough or Part Baked Bread
|
|
EP1557094A1
|
|
Improved semi-solid food products and methods for their production based on inhibiting amylase induced starch breakdown
|
|
EP1493808A1
|
|
Vectors based on novel plasmids derived from Lactobacillus plantarum
|
|
AU2003218833A8
|
|
Listeria monocytogenes ctsr mutants presenting low virulence and stress-resistance
|
|
EP1312910A1
|
|
Method and device for imaging the dynamic behaviour of microstructures under the influence of deformation
|
|
EP1281322A1
|
|
Preparation of a gelled aqueous composition by means of microbial acidification
|
|
EP1234507A1
|
|
Process for isolating beta-lactoglobulin from milk or milk fractions
|
