Urea yeast food for baking
Use of a deaminating oxidase in baking
Use of a pyranose oxidase in baking
Use of converted low-viscosity, high solids starch in foods
Use of laccase in baking
Use of lipase in baking
Use of rice bran extract as a processing aid
Use of thiol redox proteins for reducing protein intramolecular
Use of thiol redox proteins for reducing protein...
Using mutations to improve Aspergillus phytases
Utilization of transglutaminases for the production of baked...