HIGH PROTEIN MUFFINS

Brand Owner (click to sort) Address Description
A HIGH-PROTEIN TREAT FOR A NO-CRAVE DIET 1530269 ONTARIO LIMITED, A TORONTO HEALTH CLINIC 21 BEDFORD ROAD, MAIN FLOOR TORONTO M5R 2J9 Canada High protein muffins, cookies, bread and pastries made primarily of wheat, oat and fruits; frozen partially-baked muffins, cookies, bread and pastries; frozen fully-baked muffins, cookies, bread and pastries; prepared food mixes, namely, cookie mixes, muffin mixes, bread mixes and pastry mixes;HIGH PROTEIN TREAT AND DIET;
A HIGH-PROTEIN TREAT FOR A NO-CRAVE DIET KENDALL-REED, PENNY, DR. 21 BEDFORD ROAD MAIN FLOOR TORONTO M5R 2J9 Canada High protein muffins, cookies, bread and pastries made primarily of wheat, oat and fruits; frozen partially-baked muffins, cookies, bread and pastries; frozen fully-baked muffins, cookies, bread and pastries; prepared food mixes, namely, cookie mixes, muffin mixes, bread mixes and pastry mixes;HIGH PROTEIN TREAT AND DIET;
A HIGH-PROTEIN TREAT FOR A NO-CRAVE DIET The Penny Protein Plan 2355 Westwood Blvd. #416 Los Angeles CA 90064 High protein muffins, cookies, bread and pastries made primarily of wheat, oat and fruits; frozen partially-baked muffins, cookies, bread and pastries; frozen fully-baked muffins, cookies, bread and pastries; prepared food mixes, namely, cookie mixes, muffin mixes, bread mixes and pastry mixes;HIGH PROTEIN TREAT AND DIET;
THE PENNY PROTEIN PLAN 1530269 ONTARIO LIMITED, A TORONTO HEALTH CLINIC 21 BEDFORD ROAD, MAIN FLOOR TORONTO M5R 2J9 Canada High protein muffins, cookies, bread and pastries made primarily of wheat, oat and fruits; frozen partially-baked muffins, cookies, bread and pastries; frozen fully-baked muffins, cookies, bread and pastries; prepared food mixes, namely, cookie mixes, muffin mixes, bread mixes and pastry mixes;PROTEIN;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A method for formulating and immobilizing a protein and a protein matrix formed by the method. The protein matrix preparation method results in a physically and chemically stable protein matrix that has low swelling, non-leaching, high activity, and high mechanical strength properties. The method includes cross-linking and hardening the protein mixture and using a mold to form a protein into a desired shape and size.