ROGGENMEHL
The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These flours can be obtained as the result of classification of rye-flour with 7-12 wt% protein.
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Main Authors | , , |
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Format | Patent |
Language | German |
Published |
28.05.2003
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Edition | 6 |
Subjects | |
Online Access | Get full text |
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Summary: | The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These flours can be obtained as the result of classification of rye-flour with 7-12 wt% protein. |
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Bibliography: | Application Number: DE19946007189T |