RYE FLOUR
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 | English Polish |
Published |
29.01.1999
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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: PL19940312964 |