Method

Method

  • CN 1,655,681 A
  • Filed: 05/23/2003
  • Published: 08/17/2005
  • Est. Priority Date: 05/24/2002
  • Status: Active Application
First Claim
Patent Images

1. A method of improving the rheological and/or machinability properties of a dough and/or improving the quality of a product made from the dough, comprising adding to the dough a combination comprising MOX and an emulsifier.

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