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TEXTURISED SEAFOOD ANALOGUE PRODUCTS, USE OF PEA STARCH AND POTATO STARCH TO REPLACE EGG WHITE AND METHOD OF PREPARATION
TEXTURISED SEAFOOD ANALOGUE PRODUCTS, USE OF PEA STARCH AND POTATO STARCH TO REPLACE EGG WHITE AND METHOD OF PREPARATION
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机译:膨化海鲜类比产品,使用豌豆淀粉和马铃薯淀粉代替鸡蛋白蛋白的制备方法
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摘要
The present invention relates to the use of pea starch to replace egg white in texturised seafood analogue products. The invention also relates to a texturised seafood analogue product substantially free of egg white comprising pea starch and potato starch. The invention further relates to a method of preparation of said texturised seafood analogue products.
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