Thermally inhibited flours for improved retort efficiency
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United States of America Patent
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Aug 1, 2017
Grant Date -
Jan 14, 2016
app pub date -
Mar 31, 2015
filing date -
Mar 25, 2013
priority date (Note) -
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Abstract
The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
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