NL7306607A - - Google Patents
Info
- Publication number
- NL7306607A NL7306607A NL7306607A NL7306607A NL7306607A NL 7306607 A NL7306607 A NL 7306607A NL 7306607 A NL7306607 A NL 7306607A NL 7306607 A NL7306607 A NL 7306607A NL 7306607 A NL7306607 A NL 7306607A
- Authority
- NL
- Netherlands
Links
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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fodder In General (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE628272 | 1972-05-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL7306607A true NL7306607A (en:Method) | 1973-11-14 |
Family
ID=20268293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL7306607A NL7306607A (en:Method) | 1972-05-12 | 1973-05-11 |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS4954563A (en:Method) |
| AT (1) | AT328088B (en:Method) |
| BE (1) | BE798797A (en:Method) |
| BR (1) | BR7303459D0 (en:Method) |
| DE (1) | DE2323810A1 (en:Method) |
| FR (1) | FR2273527A1 (en:Method) |
| IT (1) | IT986083B (en:Method) |
| NL (1) | NL7306607A (en:Method) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2452884B1 (fr) * | 1979-04-02 | 1986-07-18 | Nogues Laboratoires | Fabrication de produits alimentaires ou dietetiques comportant des produits lactes ou analogues |
| IT201700032767A1 (it) * | 2017-03-24 | 2018-09-24 | Luca Barbieri | Impasto per alimento gastronomico, alimento, metodo e uso |
| EP3855924A1 (en) * | 2018-09-24 | 2021-08-04 | Luca Barbieri | Fortified dough for gastronomic food, food, and method |
-
1973
- 1973-04-27 BE BE130475A patent/BE798797A/xx unknown
- 1973-05-03 AT AT388573A patent/AT328088B/de not_active IP Right Cessation
- 1973-05-09 IT IT4986973A patent/IT986083B/it active
- 1973-05-11 BR BR345973A patent/BR7303459D0/pt unknown
- 1973-05-11 FR FR7317256A patent/FR2273527A1/fr not_active Withdrawn
- 1973-05-11 DE DE19732323810 patent/DE2323810A1/de active Pending
- 1973-05-11 JP JP5242373A patent/JPS4954563A/ja active Pending
- 1973-05-11 NL NL7306607A patent/NL7306607A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2273527A1 (fr) | 1976-01-02 |
| JPS4954563A (en:Method) | 1974-05-27 |
| BE798797A (fr) | 1973-08-16 |
| ATA388573A (de) | 1975-05-15 |
| IT986083B (it) | 1975-01-10 |
| AT328088B (de) | 1976-03-10 |
| BR7303459D0 (pt) | 1974-06-27 |
| DE2323810A1 (de) | 1973-11-29 |