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A method of reducing the calorie content of leavened baked goods and
A method of reducing the calorie content of leavened baked goods and
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机译:减少发酵食品和发酵食品中卡路里含量的方法
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摘要
This disclosure relates to a novel reduced calorie yeast-leavened baked goods having the taste, flavor and texture of conventional white bread, but having substantially less calories, somewhat greater protein, a moisture content on the order of 45-52% and about 5% to about 20% citrus vesicle fibers.
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