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经营范围
发明名称
LOW-BROWNING CRUMB
摘要
Bread products derived from a dough having a continuous network of developable protein having levels of reducing sugar sufficiently low such that browning under frying conditions is substantially reduced.
申请公布号
EP1051083(A1)
申请公布日期
2000.11.15
申请号
EP19990904946
申请日期
1999.01.26
申请人
KERRY INGREDIENTS (UK) LIMITED
发明人
FROST, MATTHEW, JONATHAN;GODDARD, SIMON, JAMES;HOWARD, JULIE, ANN;ATKINSON, JANE, LOUISE;DOBSON, ADRIAN, ROBERT
分类号
A21D10/00;A21D13/00;A21D13/06;A23L7/157
主分类号
A21D10/00
代理机构
代理人
主权项
地址
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