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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Philippine Patents Office
页码
16 leaves
其它主题
Tecnologia de los alimentos; Frijol (phaseolus); Almidon; Edulcorant
语言
英语
注释
Summary (En)
类型
Summary
团体作者
CPC International Inc., New Jersey, Delaware (USA)
1992-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 agris@fao.org
