Dugan Allan Rucker

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Kansas City, MO, US

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Patents Grantslast 30 patents

Information Patent Grant
Reduction of mixing time of yeast leavened dough compositions
- Patent number 4,239,783
- Issue date Dec 16, 1980
- International Telephone & Telegraph Corporation
- Louis A. Wollermann
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Porous yeast leavened dough product
- Patent number 4,109,023
- Issue date Aug 22, 1978
- International Telephone & Telegraph Corporation
- Dugan Allan Rucker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Yeast leavened dough composition
- Patent number 4,028,471
- Issue date Jun 7, 1977
- International Telephone & Telegraph Corporation
- Jack Kern Krum
- A21 - BAKING EDIBLE DOUGHS