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Individual
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Priority to FR8613238ApriorityCriticalpatent/FR2603776B1/en
Publication of FR2603776A1publicationCriticalpatent/FR2603776A1/en
Application grantedgrantedCritical
Publication of FR2603776B1publicationCriticalpatent/FR2603776B1/en
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
FR8613238A1986-09-121986-09-12
PROCESS FOR THE INDUSTRIAL PREPARATION OF A COCONUT FLOUR AND NEW INDUSTRIAL FOOD PRODUCTS PREPARED FROM THIS FLOUR
Expired - LifetimeFR2603776B1
(en)
PROCESS FOR THE PREPARATION OF FOOD PRODUCTS OF WHICH THE CATIONIC COMPOSITION IS PHYSIOLOGICALLY OPTIMIZED AND PRODUCTS PREPARED ACCORDING TO THIS PROCESS
Process for preparation of 2-(1-piperidinyl)-4-phenyl-cycloalkane-pyrimidine derivatives and producing pharmaceutical products comprising this compounds