|
US6379739B1
|
|
Acidulant system for marinades
|
|
US6335041B1
|
|
Dry composition for batter coating comprising soft wheat flour and leavening system
|
|
WO9603889A1
|
|
Fish-derived ground red meat substitute
|
|
WO9700622A1
|
|
Restructured meat products and method of preparing same
|
|
WO9600011A1
|
|
Texture-enhanced snack food
|
|
EP0746210A1
|
|
Improved breading crumbs
|
|
CA2196767A1
|
|
Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
|
|
WO9611587A1
|
|
Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
|
|
CA2117991A1
|
|
Battered and battered/breaded foods with enhanced crispness
|
|
AU6632494A
|
|
Food binder matrix for formed food products
|
|
US5589215A
|
|
Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs
|
|
JPH06245715A
|
|
Improved batter and flour dredged fried food
|
|
AU3688693A
|
|
Poultry-derived ground red meat substitute and its method of manufacture
|
|
NZ247378A
|
|
Ground red meat substitute - poultry extract of salt-soluble proteinaceous material
|
|
GB9305491D0
|
|
Food product glaze
|
|
NZ247029A
|
|
Battered and breaded food substrate covered with a water-dispersible protein film
|
|
US5527549A
|
|
Method for making improved fried, battered and breaded foods
|
|
US5192567A
|
|
Glossy coated fried and baked foods and method for making
|
|
US5202144A
|
|
Poultry-derived ground meat substitute and its method of manufacture
|
|
US5418010A
|
|
Microencapsulation process
|
