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Publication of BE755788ApublicationCriticalpatent/BE755788A/xx
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
A21D2/18—Carbohydrates
A21D2/183—Natural gums
C—CHEMISTRY; METALLURGY
C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
C08B37/0057—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Xylans, i.e. xylosaccharide, e.g. arabinoxylan, arabinofuronan, pentosans; (beta-1,3)(beta-1,4)-D-Xylans, e.g. rhodymenans; Hemicellulose; Derivatives thereof
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Engineering & Computer Science
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General Health & Medical Sciences
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Chemical Kinetics & Catalysis
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Medicinal Chemistry
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Polymers & Plastics
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Organic Chemistry
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Polysaccharides And Polysaccharide Derivatives
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