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Light bakery products for diabetics and method for the preparation of these products



Light bakery products for diabetics and method for the preparation of these products



UK Patent Application: (2 037 143A)



Light bakery products of low digestible carbohydrate content for diabetics are made from a blend comprising 2-30% flour substitute (of which more than or equal to 50%, preferably 80%, is calcium caseinate), 0-15% wheat flour, 3-40% minced nuts, 5-50% sugar alcohol (lactitol) and 0% sugar.

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Accession: 000921925

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