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P De Gruyter & Zoon N V
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P De Gruyter & Zoon N V
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Application filed by P De Gruyter & Zoon N VfiledCriticalP De Gruyter & Zoon N V
Priority to ES304398ApriorityCriticalpatent/ES304398A1/en
Publication of ES304398A1publicationCriticalpatent/ES304398A1/en
Procedure for the preparation of quick-cooking rice, consisting of subjecting rice to gelatinization phases and to n-1 hydration phases, each hydration phase interspersed between two phases of gelatinization, whereby n is at least equal to three , the gelatinization is carried out substantially in the absence of liquid water, in the hydration phase practically no gelatinization occurs and the water content of the rice after the last gelatinization phase is at least 60%. (Machine-translation by Google Translate, not legally binding)
ES304398A1964-09-251964-09-25Procedure for preparing rice quick cooking (Machine-translation by Google Translate, not legally binding)
ExpiredES304398A1
(en)
A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
A procedure for extraction and benefit of the polyhydroxyled compositions of the olive branches. (Machine-translation by Google Translate, not legally binding)