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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201309458UpriorityCriticalpatent/UA86854U/en
Publication of UA86854UpublicationCriticalpatent/UA86854U/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
A diabetic bakery product comprises flour, a sugar substitute, yeast, salt, sunflower oil. A fructose and sorbite composition is used as the sugar substitute.