COMPOSITION AND METHOD FOR MAKING HIGH-PROTEIN AND LOW-CARBOHYDRATE FOOD PRODUCTS
PROBLEM TO BE SOLVED: To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.SOLUTION: This is done by substituting the conventional flour in whole or in part with a combination of starch that is resistant to amylase di...
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Main Authors | , , , , , |
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Format | Patent |
Language | English |
Published |
24.02.2014
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Subjects | |
Online Access | Get full text |
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