COATING MATERIAL FOR DEEP-FRIED FOOD
A batter for a deep-fried food product, containing a non-gelatinized starch, an emulsifier, an oil or fat, and water, in which a content of the water relative to the non-gelatinized starch is 60 to 100 parts by mass relative to 100 parts by mass of the non-gelatinized starch is disclosed. By using t...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
19.12.2019
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Subjects | |
Online Access | Get full text |
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