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Caloric reduction it is low the cloth constituent for processing caloric snack
Caloric reduction it is low the cloth constituent for processing caloric snack
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机译:热量减少,加工热量零食的布料成分低
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摘要
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
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