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Reduced sucrose sweet roll

A - Human Necessities – 21 – D
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Reduction of mixing time of yeast leavened dough compositions

A - Human Necessities – 21 – D
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Reformed rice product

A - Human Necessities – 21 – D
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Refrigerable extended shelf-life liquid batter and method...

A - Human Necessities – 21 – D
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Refrigerated batter products and the method for preparing same

A - Human Necessities – 21 – D
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Refrigerated biscuit dough

A - Human Necessities – 21 – D
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Refrigerated dough and method of manufacture

A - Human Necessities – 21 – D
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Refrigerated dough and product in low pressure container

A - Human Necessities – 21 – D
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Refrigerated dough package and method

A - Human Necessities – 21 – D
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Refrigerated dough product

A - Human Necessities – 21 – D
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Refrigerated dough product with topping and method of...

A - Human Necessities – 21 – C
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Refrigerated extended shelf-life bread products

A - Human Necessities – 21 – D
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Refrigerator stable pressurized baking batter

A - Human Necessities – 21 – D
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Reheatable frozen sandwiches

A - Human Necessities – 21 – D
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Replacement of non-fat dry milk and egg albumen in food...

A - Human Necessities – 21 – D
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Retarder-to-oven laminated dough

A - Human Necessities – 21 – D
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Reversing mechanism for live roller conveyors

A - Human Necessities – 21 – C
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Rhamnolipids in bakery products

A - Human Necessities – 21 – D
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Rheologically balanced high fiber ingredient for food products

A - Human Necessities – 21 – D
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Ribbon cutter apparatus and method for making sandwich baked...

A - Human Necessities – 21 – D
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