| 摘要 |
Souring of cereal- or wheat-germs or flour improves the taste of the active ingredient-enriched prod. in modification of Main Patent DT 2043888, in which active ingredient-enriched prod. is prepd. by mixing cereal- esp. wheat-germ, or flour thereof, with water in 5:4 ratio, and souring, under exclusion of air, in a closed container at 40 degrees C for 4 days. Prod. is used for enriching diet-foods, bread prodn. pharmaceuticals, cosmetics. |
