This application is a continuation-in-part of application Ser. No. 353,352 filed May 17, 1989, now abandoned, which is a continuation-in-part of application Ser. No. 292,089 filed Dec. 30, 1988, and now U.S. Pat. No. 4.863,655.
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3116351 | Wohlrabe et al. | Dec 1963 | |
3117014 | Klug | Jan 1964 | |
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3954104 | Kraskin et al. | May 1976 | |
3962155 | Vsamoto et al. | Jun 1976 | |
4026986 | Christen et al. | May 1977 | |
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4900361 | Sachetto et al. | Feb 1990 |
Number | Date | Country |
---|---|---|
282451 | Sep 1988 | EPX |
303460 | Feb 1989 | EPX |
304401 | Feb 1989 | EPX |
326517 | Aug 1989 | EPX |
327505 | Aug 1989 | EPX |
344118 | Nov 1989 | EPX |
366256 | May 1990 | EPX |
53-19645 | Jun 1978 | JPX |
02955 | Sep 1983 | WOX |
WO9005161 | May 1990 | WOX |
WO9010671 | Sep 1990 | WOX |
965349 | Jul 1964 | GBX |
2187703 | Sep 1987 | GBX |
2190093 | Nov 1987 | GBX |
2214919 | Sep 1989 | GBX |
2214920 | Sep 1989 | GBX |
Entry |
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Chinnaswamy, R. et al., Cereal Chemistry, "Relationship Between Amylose Content and Extrusion-Expansion Properties of Corn Starches", vol. 65, No. 2, 1988, pp. 138-143. |
Chinnaswamy, R. et al., J. of Food Science, "Optimum Extrusion-Cooking Conditions for Maximum Expansion of Corn Starch", vol. 53, No. 3, 1988, pp. 834-840. |
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C. Mercier et al., Cereal Chemistry, "Formation of Amylose-Lipid Complexes by Twin-Screw Extrusion Cooking of Manioc Starch", 57(1), 1980 pp. 4-9. |
C. Mercier et al., Polysaccharides in Foods, "Structural Modification of Various Starches by Extrusion Cooking with a Twin-Screw French Extruder", 1979, pp. 153-170. |
Number | Date | Country | |
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Parent | 353352 | May 1989 | |
Parent | 292089 | Dec 1988 |