US PATENT SUBCLASS 73 / 169
FLOUR, DOUGH, OR BREAD
Current as of: June, 1999
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DEFINITION
Classification: 73/169
(under the class definition) Subject matter for determining the physical characteristics of dough, bread and flour.
SEE OR SEARCH CLASS
23, Chemistry: Physical Processes,
20, for determination of pressures evolved in fermentation of dough.
426, Food or Edible Material: Processes, Compositions, and Products,
231+, for process of food treating combined with testing or measuring.
