4. Food or edible material: processes, compositions, and products
  5. Products per se, or processes of preparing or treating...
  6. Basic ingredient is starch based batter, dough product, etc.

John P. Locke, III

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Enzyme-resistant starch for reduced-calorie flour replacer

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate

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Enzyme-resistant starch for reduced-calorie flour replacer

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate

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Process for making enzyme-resistant starch for reduced-calorie f

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent

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Process for making enzyme-resistant starch for...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate

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Profile ID: LFUS-PAI-P-1479052

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