THOMAS CHARLES CARPENTER
Nursing in Battle Creek, MI
License number
Michigan COA01223NA
Category
Nursing
Type
Nurse Anesthetist, Certified Registered
Address
Address
2
300 Ave. NORTH, Battle Creek, MI 49016
5400 Frantz Rd, Dublin, OH 43016
5400 Frantz Rd, Dublin, OH 43016
Phone
(616) 966-8000
(614) 544-6161
(614) 544-6370 (Fax)
(614) 544-6161
(614) 544-6370 (Fax)
Personal information
See more information about THOMAS CHARLES CARPENTER at radaris.comName
Address
Phone
535 Darbee Ct, Clawson, MI 48017
532 Leacrest Pl E, Westerville, OH 43081
502 S Loomis Rd, Mt Pleasant, MI 48858
506 N Pickaway St, Circleville, OH 43113
507 Tamarack Trl NW APT 2A, Grand Rapids, MI 49544
Professional information
See more information about THOMAS CHARLES CARPENTER at trustoria.com
Thomas C Carpenter, Battle Creek MI
Thomas C Carpenter, Battle Creek MI
Specialties:
Nurse Anesthesiology
Address:
300 North Ave, Battle Creek 49017
(616) 966-8000 (Phone)
(616) 966-8000 (Phone)
Languages:
English
Hospitals:
300 North Ave, Battle Creek 49017
Bronson Battle Creek
300 North Ave, Battle Creek 49017
Bronson Battle Creek
300 North Ave, Battle Creek 49017
Thomas Charles Carpenter, Battle Creek MI
Thomas Charles Carpenter, Battle Creek MI
Specialties:
Nurse Practitioner
Address:
300 North Ave, Battle Creek, MI 49017
Method Of Producing A High Fiber Flaked Cereal
Method Of Producing A High Fiber Flaked Cereal
US Patent:
4834989, May 30, 1989
Filed:
Jul 1, 1987
Appl. No.:
7/070160
Inventors:
Albert D. Bolles - Marshall MI
Joseph E. Spradlin - Monroe NY
Thomas L. Carpenter - Battle Creek MI
Joseph E. Spradlin - Monroe NY
Thomas L. Carpenter - Battle Creek MI
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23L 1105, A23L 1164, A23L 120
US Classification:
426 28
Abstract:
A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125. degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.