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Application filed by Esther Berrutti Veronica, Marta Campagna Fabiana, Betina Colombaroni Maria, Cutulle Barbara, Sol Robirarte Maria, Zoraya Wiedemann AdrianafiledCriticalEsther Berrutti Veronica
Priority to ARP130102818priorityCriticalpatent/AR090684A1/en
Publication of AR090684A1publicationCriticalpatent/AR090684A1/en
Considerando la importancia de la buena alimentación para la salud, la tendencia de la población de ingerir alimentos prácticos (entre ellos las galletitas), la oportunidad de incorporar legumbres a los productos panificados como alternativa saludable, con ingredientes de origen vegetal, que aporten proteínas completas (de alto valor biológico) y fibras; surge la presente de galletitas sabrosas y saludables, con harina de trigo, de lenteja y de arroz.Considering the importance of good nutrition for health, the tendency of the population to eat practical foods (including cookies), the opportunity to incorporate legumes into baked goods as a healthy alternative, with ingredients of plant origin, which provide complete proteins (of high biological value) and fibers; The present of tasty and healthy cookies, with wheat flour, lentil and rice flour.
ARP1301028182013-08-082013-08-08
GINGLE GALLETS WITH PARTIAL SUBSTITUTE OF WHEAT FLOUR BY RICE FLOUR AND LENTILS
AR090684A1
(en)
REDUCED FAT CONTENT FAT; PROCESS FOR THE PREPARATION OF A LOW FAT CONTENT FAT; PROCESS FOR THE PREPARATION OF A VIENENSE BREAKFAST, CONFECTIONERY AND/OR PASTRY PRODUCT; AND USE OF A LOW FAT CONTENT FAT
process for making nutaceutic salted madda with dehydrated green acerola and high dehydrated beef cattle with high nutritional content and high bioavailability of vitamin c and ferro-heme excellent adjuvant in combating iron deficiency anemia