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Application filed by Stadlauer Malzfabrik AgfiledCriticalStadlauer Malzfabrik Ag
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Publication of AT176190BpublicationCriticalpatent/AT176190B/en
A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
A21D2/14—Organic oxygen compounds
A21D2/145—Acids, anhydrides or salts thereof
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Food Science & Technology
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AT176190D1952-04-121952-04-12
Process for preventing the threading of bread and pastries, and means for them and processes for their production
AT176190B
(en)