Use of amylase-treated low-viscosity starch in foods

Details Use of amylase-treated low-viscosity starch in foods Use of amylase-treated low-viscosity starch in foods

1995-03-28

1997-02-04

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated carbohydrate

426 49, 426 89, 426 96, 426103, 426661, C13K 106

Patent

active

055995691

ABSTRACT:
A method for adhering seasoning to a food product comprising the steps of:

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