| 发明名称 |
FOOD RHEOLOGY IMPROVEMENTS |
| 摘要 |
Food products, particularly pourable food products or bakery products (such as various breads) which exhibit a reduced tendency to retrograde or stale, respectively, comprising starch having particular amylose properties. |
| 申请公布号 |
WO9841097(A2) |
申请公布日期 |
1998.09.24 |
| 申请号 |
WO1998US05547 |
申请日期 |
1998.03.19 |
| 申请人 |
E.I. DU PONT DE NEMOURS AND COMPANY |
发明人 |
LIVERMORE, MARTIN;FRAZIER, PETER, JOHN;FITCHETT, COLIN, STANLEY;FORGE, CHARLES, DOUGLAS |
| 分类号 |
C12N15/09;A21D2/18;A23D7/005;A23K1/18;A23L1/05;A23L1/0522;A23L1/09;A23L1/39 |
主分类号 |
C12N15/09 |
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