Use of Labiatae herb preparations for foam enhancement of malt beverages
   
   

The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations either to the finished beverage or into a step in the manufacture of the beverage.

 
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< Soy protein concentrate having high isoflavone content and process for its manufacture

> Suspensions of water soluble polymers in surfactant free non-aqueous solvents

> Process for preparing Ukon for food
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