Treffer 1 - 10 von 10 für Suche 'Futase, Tetsuro', Suchdauer: 0,70s Treffer weiter einschränken
  1. 1
    The Saccharomyces cerevisiae ESU1 gene, which is responsible for enhancement of termination suppression, corresponds to the 3′‐terminal half of GAL11

    The Saccharomyces cerevisiae ESU1 gene, which is responsible for enhancement of termination suppression, corresponds to the 3′‐terminal half of GAL11 von Ono, Bun‐ichiro, Futase, Tetsuro, Honda, Waka, Yoshida, Ryohma, Nakano, Kiyohiro, Yamamoto, Takayuki, Nakajima, Erina, Noskov, Vladimir N., Negishi, Kazuo, Chen, Buxin, Chernoff, Yury O.

    Veröffentlicht in Yeast (Chichester, England)

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  2. 2
    Oil-in-water emulsion composition, and food product using said oil-in-water emulsion composition

    Oil-in-water emulsion composition, and food product using said oil-in-water emulsion composition von FUTASE TETSURO, MUTO YUKI

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  3. 3
    OIL-IN-WATER-TYPE EMULSION COMPOSITION, AND FOOD USING SAID OIL-IN-WATER-TYPE EMULSION COMPOSITION

    OIL-IN-WATER-TYPE EMULSION COMPOSITION, AND FOOD USING SAID OIL-IN-WATER-TYPE EMULSION COMPOSITION von MUTO Yuki, FUTASE Tetsuro

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  4. 4
    WHEAT FLOUR

    WHEAT FLOUR von MIYANO MEGUMI, MOTODA HIKARI, FUTASE TETSURO, ICHINO MASAAKI, TAMAKI NOBUTAKA

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  5. 5
    Wheat flour for bakery products, mix for bakery products, and method for producing bakery products

    Wheat flour for bakery products, mix for bakery products, and method for producing bakery products von MIYANO MEGUMI, FUTASE TETSURO, MASUDA YOHEI

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  6. 6
    WHEAT FLOUR FOR BREAD, MIX FOR BREAD, BREAD, AND PRODUCTION METHOD OF WHEAT FLOUR FOR BREAD

    WHEAT FLOUR FOR BREAD, MIX FOR BREAD, BREAD, AND PRODUCTION METHOD OF WHEAT FLOUR FOR BREAD von MIYANO MEGUMI, FUTASE TETSURO, TSUJI SHOGO

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  7. 7
    WHEAT FLOUR FOR BAKERY PRODUCT, AND MANUFACTURING METHOD OF BAKERY PRODUCT

    WHEAT FLOUR FOR BAKERY PRODUCT, AND MANUFACTURING METHOD OF BAKERY PRODUCT von FUTASE TETSURO, ICHINO MASAAKI, ITO TOMONORI

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  8. 8
    FLOUR FOR BAKERY PRODUCT, MIXTURE FOR BAKERY PRODUCT, AND METHOD FOR PRODUCING BAKERY PRODUCT

    FLOUR FOR BAKERY PRODUCT, MIXTURE FOR BAKERY PRODUCT, AND METHOD FOR PRODUCING BAKERY PRODUCT von MASUDA Yohei, MIYANO Megumi, FUTASE Tetsuro

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  9. 9
    RANGE-UP RESISTANCE IMPROVER FOR MICROWAVE REHEATED BAKERY PRODUCTS, RANGE-UP RESISTANCE IMPROVING METHOD FOR MICROWAVE REHEATED BAKERY PRODUCTS, COMPOSITION FOR MICROWAVE REHEATED BAKERY PRODUCTS, DOUGH FOR MICROWAVE REHEATED BAKERY PRODUCTS, MICROWAVE REHEATED BAKERY PRODUCTS AND METHOD FOR PRODUCING MICROWAVE REHEATED BAKERY PRODUCTS

    RANGE-UP RESISTANCE IMPROVER FOR MICROWAVE REHEATED BAKERY PRODUCTS, RANGE-UP RESISTANCE IMPROVING METHOD FOR MICROWAVE REHEATED BAKERY PRODUCTS, COMPOSITION FOR MICROWAVE REHEATED... von MATSUI DAIGO, EGUCHI JUN, FUTASE TETSURO

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  10. 10
    SOLIDIFICATION INHIBITOR

    SOLIDIFICATION INHIBITOR von SHINOHARA DAIJIRO, FUTASE TETSURO, FUJIWARA KAZUYA

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