| 发明名称 |
PROCESS FOR IMPROVING THE SHELF LIFE OF BAKED GOODS |
| 摘要 |
The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.
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| 申请公布号 |
CA2083707(C) |
申请公布日期 |
1996.06.04 |
| 申请号 |
CA19922083707 |
申请日期 |
1992.02.11 |
| 申请人 |
AMERICAN MAIZE-PRODUCTS COMPANY |
发明人 |
FURCSIK, SUSAN L. |
| 分类号 |
A21D2/18;(IPC1-7):A21D13/00 |
主分类号 |
A21D2/18 |
| 代理机构 |
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