A Preparation Method of Yacon Vinegar Containing Natural Fructooligosaccharides von HONDO, Masaaki, OKUMURA, Yukihiro, YAMAKI, Tazusa

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Effects of activated carbon powder treatment on clarification, decolorization, deodorization and fructooligosaccharide content of yacon [Polymnia sonchifolia] juice von Hondo, M. (Hokkaido. Government Office, Sapporo (Japan)), Nakano, A, Okumura, Y, Yamaki, T

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Antioxidative activity of a sweet seasoning from potato like mirin (potato mirin) von Hondo, M. (Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Katsufuji, S, Maki, K, Okumura, Y, Yamaki, T

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Preparation of a mirin-like sweetening made from potato (potato mirin) von Hondo, M. (Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Maki, K, Okumura, Y, Yamaki, T

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Production of fructooligosaccharides by high pressure-treated crude inulinase enzymes von Hondo, M. (Hokkaido. Food Processing Research Center, Ebetsu (Japan)), Okumura, Y, Yamaki, T, Onodera, S, Shiomi, N

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Development of internal transcribed spacer regions amplification restriction fragment length polymorphism method and its application in monitoring the population of Zygosaccharomyc... von Sujaya, I Nengah, Tamura, Yoshifumi, Tanaka, Takayuki, Yamaki, Tazusa, Ikeda, Takayuki, Kikushima, Nao, Yata, Hiroshi, Yokota, Atsushi, Asano, Kozo, Tomita, Fusao

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