Title:
FOOD BASE FOR FRITTERS, METHOD FOR THE PRODUCTION THEREOF, AND USES THEREOF
Document Type and Number:
WIPO Patent Application WO2004012513
Kind Code:
A3
Abstract:
The invention relates to a food base, a method for the production thereof, uses thereof, the use thereof as an ingredient, particularly for making a liquid fritter batter, a liquid fritter batter, a method for the production thereof, and fritters made according to the inventive method.
Inventors:
CREPIN LIONEL (FR)
SCHLIENGER FRANCOIS (FR)
SCHLIENGER FRANCOIS (FR)
Application Number:
PCT/FR2003/002408
Publication Date:
April 08, 2004
Filing Date:
July 30, 2003
Export Citation:
Assignee:
AGRO FOOD DEV (FR)
CREPIN LIONEL (FR)
SCHLIENGER FRANCOIS (FR)
CREPIN LIONEL (FR)
SCHLIENGER FRANCOIS (FR)
International Classes:
A21D2/26; A21D10/00; A21D13/00; A21D13/08; (IPC1-7): A21D2/26; A21D10/00; A21D13/08
Domestic Patent References:
| WO2001067870A1 | 2001-09-20 |
Foreign References:
| GB2195225A | 1988-04-07 | |||
| US3481745A | 1969-12-02 |
Other References:
SUHAILA MOHAMED ET AL: "EFFECT OF PROTEIN FROM DIFFERENT SOURCES ON THE CHARACTERISTICS OF SPONGE CAKES, RICE CAKES (APAM), DOUGHUTS AND FRYING BATTERS", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ELSEVIER APPLIED SCIENCE PUBLISHERS. BARKING, GB, vol. 68, no. 3, 1 July 1995 (1995-07-01), pages 271 - 277, XP000511660, ISSN: 0022-5142
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