| 摘要 |
PROBLEM TO BE SOLVED: To provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques.SOLUTION: Provided are methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products. |
