发明名称 |
USE OF AMYLASE ENZYME. |
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. |
申请公布号 |
MX2014007603(A) |
申请公布日期 |
2014.09.12 |
申请号 |
MX20140007603 |
申请日期 |
2012.12.27 |
申请人 |
DUPONT NUTRITION BIOSCIENCES APS |
发明人 |
YANDONG LIU;YOLANDA GUO |
分类号 |
A23L1/0522;A23B4/22;A23L1/315;A23L1/318;A23L1/325 |
主分类号 |
A23L1/0522 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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