2889 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Vegetable material Leguminous plants
METHOD AND APPARATUS FOR MAKING JIANBING
#2Satiety Promoting Compositions, Foodstuffs and Methods of Production Thereof
#3VEGAN DOUGH MASS, VEGAN EGG PASTRY SUBSTITUTE, MANUFACTURING METHOD FOR THE DOUGH MASS AND PRODUCTION METHOD FOR THE VEGAN EGG PASTRY SUBSTITUTE
#4SOLID STATE FERMENTATION FOR THE PRODUCTION OF NUTRIENT DENSE INGREDIENTS USING DEFINED COMBINATIONS OF FUNGAL AND BACTERIAL STRAINS
#5Random Strand Vegetable Snack Product
#6METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
#7DE-FLAVORED LEGUME FLOURS AND METHODS OF MANUFACTURE
#8PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#9PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#10Functionally Enhanced Flours, Grits, and Food Products and Methods of Making and Using Same
#11PREGELATINIZED PEA STARCH FOR BATTER AND COATING
#12PREPARATION METHOD OF LOW-SUGAR WHOLE POTATO FLOUR ENERGY BAR
#13Method for preparation of soybean leaf having high content of isoflavone derivative in dark condition and soybean leaf having high content of isoflavone derivative prepared thereby
#14METHOD AND PRODUCT FOR IMPARTING THE TEXTURE OF FRESH FOODS TO FROZEN FOODS
#15CONFECTIONERY CAPABLE OF ASSUMING AN ORNAMENTAL SHAPE, AND APPARATUS AND METHOD FOR PREPARING THE SAME
#16CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
#17Functionally enhanced flours, grits, and food products and methods of making and using same
#18Process and system for the manufacture of vegetable dough
#19Formula of quality improvement for wheat flour-based frozen foods
#20PARTICULATE MIXTURE FOR FORMING A FOOD PRODUCT, FOOD PRODUCT PREPARED THEREFROM AND METHOD OF FORMING THE FOOD PRODUCT
#21DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT
#22GLUTEN FREE PASTA AND PASTA-LIKE PRODUCTS AND USAGE OF SUCH
#23Composition for improving muscular function or for enhancing exercise performance comprising vigna angularis var. angularis
#24Methods for making edible legume compositions
#25PEA FIBER PRODUCT
#26CAULIFLOWER PIZZA CRUST
#27GLUTINOUS RICE CAKE WITH MUGWORT CONTAINING RED BEAN PASTE AND METHOD FOR MANUFACTURING THE SAME
#28Process and composition for an improved flour product
#29Specialized flour for nutrition meals for diabetes and preparation method and use thereof
#30Flours that improve the crispness of battered potatoes
#31Composition for low-gluten and low-carbohydrate baked and pastry goods
#32COMPOSITION OF WHITE KIDNEY BEAN EXTRACT USED IN BAKED FOOD PROCESSING
#33Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food
#34PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME
#35HIGH FIBER FOOD ITEMS
#36COMPOSITION AND METHOD OF MANUFACTURE
#37WHEAT FLOUR COMPOSITION
#38Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#39Rye flour imitation
#40ANTIALLERGIC AGENT
#41MEAL SUBSTITUTE IN FORM OF BREAD TYPE COOKED FOOD AND A SPREAD TYPE CONDIMENT
#42PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE
#43COMPOSITION FOR REDUCING BAKING LOSSES
#44GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#45Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#46HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#47Fenugreek Flour for Incorporating Into Food Products
#48Snack Cracker and Method for Making Same
#49DOUGHNUT MAKING METHOD USING SOYBEAN POWDER
#50COMPOSITIONS COMPRISING POLYUNSATURATED FATTY ACIDS
#51FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#52BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
#53COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#54COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#55USE OF LUPIN BRAN IN HIGH-FIBRE FOOD PRODUCTS
#56COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#57Rice hull composition
#58METHODS FOR TREATING OBESITY, INSULIN RESISTANCE AND INDUCING SATIETY
#59Bread-Improving Agent and Bread Products Using the Same
#60Functional Sugar Replacement
#61Food Additives, Foods and Methods of Making Foods
#62Method of making a pizza crust
#63Gluten-free food products including deflavored bean powder
#64Particulate-based ingredient delivery system
#65Food additives, foods and methods
#66Dehydrated edible beans in bread
#67Extruded ingredients for food products
#68Rice flour compositions