method, process, composition and use
- 专利权人:
- DUPONT NUTRITION BIOSCIENCES APS.
- 发明人:
- YANDONG LIU,YOLANDA GUO
- 申请号：
- BR112014015751
- 公开号：
- BR112014015751A2
- 申请日:
- 2012.12.27
- 申请国别(地区):
- BR
- 年份:
- 2017
- 代理人:
- 摘要：
- The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.
- 来源网站：
- 中国工程科技知识中心
