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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Abstract | 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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AbstractList | 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. |
Author | EGLE, HANS KNIEL, BAERBEL WASSERMANN, LUDWIG |
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PublicationYear | 2003 |
RelatedCompanies | UNILEVER PLC, LONDON CSM NEDERLAND B.V., DIEMEN |
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Snippet | 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... |
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SubjectTerms | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
Title | ROGGENMEHL |
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