Dry food composition
1989
Glittenberg, D. | Stute, R.
The present invention relates to a dryfood composition adopted to be used in the production of a dessert which is reconstitutable by a cold aqueous liquid to give a smooth texture gel, and which comprises a sweetening component, starch, and optionally, one or more flavoring and/or coloring agents characterized in that at least part of the starch is a pregelatinized legume starch.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University Library, University of the Philippines at Los Baños
