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发明名称
Fermentation accelerator esp for bread
摘要
<p>A compsn. for acceleration of fermentation in the making of bread, comprises ascorbic acid (20 - 35%) and amylase of fungal origin (65 - 80%). Compsn. gives improved bread structure, and better conservation properties.</p>
申请公布号
FR2054712(A5)
申请公布日期
1971.05.07
申请号
FR19690025195
申请日期
1969.07.24
申请人
LEMOINE LUCIEN
发明人
分类号
A21D2/22;(IPC1-7):21D8/00
主分类号
A21D2/22
代理机构
代理人
主权项
地址
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