| 5066510 |
Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
Paul Seiden, Rose M. Weitzel, Robert L. White |
1991-11-19 |
| 5023106 |
Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
Paul Seiden, Rose M. Weitzel, Robert L. White |
1991-06-11 |
| 4940601 |
Sucrose fatty acid ester compositions and shortenings and margarines made therefrom |
Peter D. Orphanos, Christian Bernhardt, Bryan L. Madison, Paul Seiden, John R. Baginski +1 more |
1990-07-10 |
| 4888196 |
Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
Paul Seiden, Rose M. Weitzel, Robert L. White |
1989-12-19 |
| 4615899 |
Sauce containing acidified textured protein |
John E. Hunter |
1986-10-07 |
| 4547375 |
Gel formation in tomato products |
Robert E. Mersfelder |
1985-10-15 |
