FR741820A - - Google Patents

Info

Publication number
FR741820A
FR741820A FR741820DA FR741820A FR 741820 A FR741820 A FR 741820A FR 741820D A FR741820D A FR 741820DA FR 741820 A FR741820 A FR 741820A
Authority
FR
France
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Other languages
French (fr)
Publication date
Application granted granted Critical
Publication of FR741820A publication Critical patent/FR741820A/fr
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR741820D Expired FR741820A (cg-RX-API-DMAC7.html)

Publications (1)

Publication Number Publication Date
FR741820A true FR741820A (cg-RX-API-DMAC7.html) 1933-02-21

Family

ID=1546307

Family Applications (1)

Application Number Title Priority Date Filing Date
FR741820D Expired FR741820A (cg-RX-API-DMAC7.html)

Country Status (1)

Country Link
FR (1) FR741820A (cg-RX-API-DMAC7.html)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2412262A1 (fr) * 1977-12-22 1979-07-20 Stamag Procede de fabrication de produits de boulangerie consistant principalement en son

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2412262A1 (fr) * 1977-12-22 1979-07-20 Stamag Procede de fabrication de produits de boulangerie consistant principalement en son

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