ES220274A1 - An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
- Google Patents
An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
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Giner Carmen
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Giner Carmen
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Priority to ES220274ApriorityCriticalpatent/ES220274A1/en
Publication of ES220274A1publicationCriticalpatent/ES220274A1/en
An industrial process to improve the taste of rice and its nutritional and digestive conditions, characterized in that 1,000 kg of chopped rice are placed in a rotating drum; 0,750 Kg of sugar; 3.750 Kg of natural, condensed or powdered milk, and 0.050 Kg of cinnamon, vanilla or other seasoning, subjected to very slow heat, stirring until the saturation of the rice is perfect. (Machine-translation by Google Translate, not legally binding)
ES220274A1955-02-221955-02-22An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
ExpiredES220274A1
(en)
An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
An industrial procedure to improve the taste of rice and its nutritious and digestive conditions (Machine-translation by Google Translate, not legally binding)
Industrial procedure for the obtaining of paste for the manufacture of carton and paper based on grills and similar stems (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure for the manufacture of a powdered product with cocoa and other nutritional elements. (Machine-translation by Google Translate, not legally binding)
Improvements introduced in the procedure and apparatus for the mechanical manufacture of cheese. (Machine-translation by Google Translate, not legally binding)
Perfect procedure for the obtaining of concentrated fruit juices without loss of original flavor (Machine-translation by Google Translate, not legally binding)