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Inventor: G. Renard; Christian Emile Florius
Address: Waver, BE
No. of patents: 1
Patents:
| Patent Number |
Title Of Patent |
Date Issued |
| 6627235 |
Process for obtaining improved structure build-up of baked products |
September 30, 2003 |
| A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organis |
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