| 发明名称 |
VERMEGELBART PROTEINISOLAT |
| 摘要 |
Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a vegetable protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M. |
| 申请公布号 |
SE8306960(L) |
申请公布日期 |
1984.06.17 |
| 申请号 |
SE19830006960 |
申请日期 |
1983.12.15 |
| 申请人 |
GEN FOODS INC |
发明人 |
MAURICE T J;GREALY J M |
| 分类号 |
A23J3/00;A23J3/14;A23J3/16;A23J3/28;A23L1/05;(IPC1-7):A23J1/12 |
主分类号 |
A23J3/00 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
