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Mejoras en el objeto de la patente principal nº 202146, caracterizadas porque durante el tratamiento térmico que se efectúa con la pasta amasada sumergiéndola en agua hirviente o vapor con el fin de conseguir la expansión del gluten y almidón que contiene, para obtener un enriquecimiento alimenticio o solamente una variante de sabor o de color, se adiciona al agua hirviente o vapor sustancias animales, tales como caldo de gallina, ternera, cordero, cerdo u otras.
ES0213438A1954-01-281954-01-28Mejoras en el objeto de la patente principal num. 202.146
ExpiredES213438A2
(es)