Medicin og biovidenskab
Oligosaccharides
100%
Food
63%
Technology
58%
Food Ingredients
29%
Prebiotics
26%
Starch
15%
Intellectual Property
10%
Food Technology
10%
Industrial Development
9%
Glycemic Index
9%
Functional Food
8%
Ownership
8%
Viscosity
7%
Polymerization
7%
Solubility
6%
Health
6%
Japan
5%
Pharmaceutical Preparations
2%
Landbrug og biologi
oligosaccharides
84%
production technology
75%
prebiotics
23%
patents
22%
ingredients
16%
markets
14%
digestibility
11%
intellectual property rights
10%
starch
9%
glycemic index
9%
industrialization
8%
consumer demand
8%
product development
8%
functional foods
7%
cooperatives
6%
cosmetics
6%
food production
6%
polymerization
6%
solubility
6%
niches
6%
income
5%
physical properties
5%
physicochemical properties
5%
viscosity
5%
Japan
5%
drugs
4%