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Method for making a low-acrylamide content snack with desired organoleptical properties |
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Method for reducing acrylamide formation in thermally processed foods |
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Method for reducing acrylamide formation in thermally processed foods |
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Method for reducing acrylamide formation in thermally processed foods |
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Method for reducing acrylamide formation in thermally processed foods |
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Method for reducing acrylamide formation in thermally processed foods |
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Methods for reducing acrylamide formation in thermally processed foods |
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2007-09-11 |
| D488282 |
Snack food |
David Barry, Aline Teixeira Caixeta, Lori Ann Lippian |
2004-04-13 |
| D487951 |
Snack food |
David Barry, Lori Ann Lippian |
2004-04-06 |
| 4933194 |
Low oil corrugated potato chip |
David Barry, Stephen C. Chester, Bruce E. Parker |
1990-06-12 |
| 4576108 |
Apparatus for applying viscous seasoning evenly to tumbling food articles |
Helen M. Socola |
1986-03-18 |
| 4421779 |
Process for treating confectionery |
John E. Baker, John T. Ivers, H. Kent Stutz |
1983-12-20 |
| 4320009 |
Processed anthocyanin pigment extracts |
Barney W. Hilton, Robert I. Lin |
1982-03-16 |
| 4290989 |
Method and apparatus for extruding a plurality of ribbons |
Peter A. Wicklund, John T. Ivers |
1981-09-22 |
| 4272554 |
Process for preparing blister-inhibited potato chips |
Otto E. Schroeder, Alan Wohlman |
1981-06-09 |