| 摘要 |
i:%r/Tutrwove,/RPo rbDCC RBR/501'2 _ doc- 5104/2013 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. |
