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Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods
Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods
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机译:豆类蛋白质的组合物及其用于减少烹饪食品中丙烯酰胺的方法
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摘要
A method of preparing food for cooking in oil is provided, to control production of acrylamide upon cooking the food in oil, comprising coating the food with an aqueous composition comprising about 0.2% (w/v) to about 40% (w/v) legume flour.
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