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filingDate 2011-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2014-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2014227407-A1
titleOfInvention Method and apparatus for multi-stage stabilization of whole grain flour
abstract The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages.
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