| 摘要 |
Food product pieces are formed with corrugations on opposite sides thereof, wherein the corrugations are substantially parallel and of substantially equal frequency and amplitude, and wherein the corrugations on one side are phase-shifted with respect to the corrugations on the opposite side by about 1/4 of the pitch distance of the corrugations. As a result, a food product piece with unique texture, flavor and appearance is produced after later cooking processes. |
