发明名称 |
BISCOTTO CON ELEVATO CONTENUTO DI CEREALI |
摘要 |
The cookie described has an expanded cellular (foam) structure and includes from 7 to 20% by weight of at least one protein and up to 65% by weight of cereal flakes. The cookie can be dipped in hot or cold drinks without losing its shape or absorbing too much liquid. |
申请公布号 |
ITMI920187(D0) |
申请公布日期 |
1992.01.31 |
申请号 |
IT1992MI00187 |
申请日期 |
1992.01.31 |
申请人 |
BARILLA G. E R. F.LLI SPA |
发明人 |
RUSSO CLAUDIO |
分类号 |
A21D2/16;A21D2/18;A21D2/26;A21D2/34;A21D2/36;A21D2/38;A21D10/04;A21D13/00;A21D13/08;A23J1/12;A23L1/308 |
主分类号 |
A21D2/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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