| 发明名称 |
Method and composition to improve short bite of bakery products. |
| 摘要 |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease. |
| 申请公布号 |
EP2123163(A1) |
申请公布日期 |
2009.11.25 |
| 申请号 |
EP20080156398 |
申请日期 |
2008.05.16 |
| 申请人 |
PURATOS N.V. |
发明人 |
VAN WINCKEL, BRUNO;VERTE, FABIENNE |
| 分类号 |
A21D13/00;A21D8/04 |
主分类号 |
A21D13/00 |
| 代理机构 |
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