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Priority to ES0226903ApriorityCriticalpatent/ES226903A3/en
Publication of ES226903A3publicationCriticalpatent/ES226903A3/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
Procedure for the manufacture of a dietetic food, characterized in that the first raw materials of flour, sugar, yeast and albuminoids, in the approximate proportion of six to eight parts of fat, another of sugar and ten to twelve, are split. Parts of yeast and albuminoids per hundred parts of flour. (Machine-translation by Google Translate, not legally binding)
ES0226903AProcedure for the manufacture of a dietary food (Machine-translation by Google Translate, not legally binding)
ExpiredES226903A3
(en)
Fermenter for the preparation of adequaced olives spanish style applicable to other products. (Machine-translation by Google Translate, not legally binding)