GB0424159D0 - Product - Google Patents
ProductInfo
- Publication number
- GB0424159D0 GB0424159D0 GB0424159A GB0424159A GB0424159D0 GB 0424159 D0 GB0424159 D0 GB 0424159D0 GB 0424159 A GB0424159 A GB 0424159A GB 0424159 A GB0424159 A GB 0424159A GB 0424159 D0 GB0424159 D0 GB 0424159D0
- Authority
- GB
- United Kingdom
- Prior art keywords
- product
- Prior art date
- 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.)
- Ceased
Links
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0424159A GB0424159D0 (en) | 2004-10-29 | 2004-10-29 | Product |
PCT/IB2005/003537 WO2006046146A1 (en) | 2004-10-29 | 2005-10-28 | Dough product and baked product comprising durum wheat flour |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0424159A GB0424159D0 (en) | 2004-10-29 | 2004-10-29 | Product |
Publications (1)
Publication Number | Publication Date |
---|---|
GB0424159D0 true GB0424159D0 (en) | 2004-12-01 |
Family
ID=33515860
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB0424159A Ceased GB0424159D0 (en) | 2004-10-29 | 2004-10-29 | Product |
Country Status (2)
Country | Link |
---|---|
GB (1) | GB0424159D0 (en) |
WO (1) | WO2006046146A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK2106215T3 (en) * | 2007-01-16 | 2020-09-28 | Puratos Nv | BREAD WITH INCREASED ARABINOXYLO OLIGOSACCHARID CONTENT |
CN114586821A (en) * | 2022-03-02 | 2022-06-07 | 江南大学 | Application and preparation method of compound emulsifying enzyme preparation |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4423078A (en) * | 1982-04-14 | 1983-12-27 | The Griffith Laboratories, Limited | Production of oriental-style breading crumbs |
US4645673A (en) * | 1985-10-16 | 1987-02-24 | The Quaker Oats Company | Frozen pizza with low fat pastry crust |
FR2640851B1 (en) * | 1988-12-23 | 1991-07-19 | 3P Sa | |
FR2698761A1 (en) * | 1992-12-03 | 1994-06-10 | Douaire Philippe | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour |
GB0211975D0 (en) * | 2002-05-24 | 2002-07-03 | Danisco | Method |
CH695922A5 (en) * | 2002-05-28 | 2006-10-31 | Panadoro Group Ag | Dough concentrate for yeast-leavened baked goods. |
US20040146601A1 (en) * | 2003-01-28 | 2004-07-29 | Oszlanyi Antal G. | Dough conditioner |
-
2004
- 2004-10-29 GB GB0424159A patent/GB0424159D0/en not_active Ceased
-
2005
- 2005-10-28 WO PCT/IB2005/003537 patent/WO2006046146A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2006046146A1 (en) | 2006-05-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
AT | Applications terminated before publication under section 16(1) |