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filingDate 1973-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1975-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3888996-A
titleOfInvention Bakery formulation containing non-fat dry milk substitute
abstract A bakery formulation useful as a substitute for at least a part of the nonfat dry milk normally included in bread and like bakery products which includes approximately 87-89 percent soy flour, 57 percent soy isolate, 0.2-0.5 percent ascorbic acid with the remainder being edible calcium salts of which at least 50 percent of the salts being calcium lactate.
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