| 发明名称 |
CHOKIKANNITOTSUTESHINSENNAPASUTASEIHINNOSEIZONIOITESHOSARERUSHIITOJOKONEKONAOSEIZOSURUHOHO |
| 摘要 |
A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered. <IMAGE> |
| 申请公布号 |
JP2633069(B2) |
申请公布日期 |
1997.07.23 |
| 申请号 |
JP19900196389 |
申请日期 |
1990.07.26 |
| 申请人 |
BARIRA JII II AARU EFU ERU ERU AI SPA |
发明人 |
ROBERUTO GUARUNEERI |
| 分类号 |
A21C3/00;A21D2/02;A21D8/02;A23L7/109 |
主分类号 |
A21C3/00 |
| 代理机构 |
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代理人 |
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| 主权项 |
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| 地址 |
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