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