This application is a continuation-in-part of application Ser. No. 08/712,445, filed Sep. 11, 1996 now abandoned.
Number | Name | Date | Kind |
---|---|---|---|
3773521 | Tsen et al. | Nov 1973 | |
4109025 | Lauck | Aug 1978 | |
4396635 | Roudebush | Aug 1983 | |
4404227 | Pomper | Sep 1983 | |
4503083 | Glicksman | Mar 1985 | |
4515824 | Blake | May 1985 | |
4526799 | Glicksman | Jul 1985 | |
4900577 | Arciszewski | Feb 1990 | |
4966782 | Hadolph | Oct 1990 | |
5153018 | Lajoie | Oct 1992 | |
5225225 | Thomas | Jul 1993 | |
5225226 | Thomas | Jul 1993 | |
5262187 | Hahn | Nov 1993 | |
5413804 | Rhodes | May 1995 | |
5512311 | Capitani | Apr 1996 | |
5554404 | Chung | Sep 1996 |
Entry |
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Frazer 1958 Food Microbiology McGraw-Hill Book Co. New York p. 5-7. |
A. Abboud, "Systems Approach to Reducing Fat in Baked Goods", AIB(American Institute of Baking) Research Dept. Technical Bulletin, vol. XVII, Issue 12, Dec. 1995, pp. 1-6. |
B.S. Kamel, "Surfactants in Bakery Foods", AIB(American Institute of Baking), Research Dept. Technical Bulletin, vol. XV, Issue 7, Jul. 1993, pp. 1-12. |
A. Davis, "Water Activity-New Interest in an Old Concept", AIB(American Institute of Baking)Research Dept. Technical Bulletin, vol. II, Issue 3, Mar. 1980, pp. 1-4. |
W.C. Frazier, Food Microbiology, 2nd Ed. (New York McGraw Hill, 1967) 5-7. |
Number | Date | Country | |
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Parent | 712445 | Sep 1996 |