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HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY
HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY
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机译:经热湿处理的面粉提高了蒸煮效率
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摘要
The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
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