| 摘要 |
A gelatinized starch product (derived from root and root-like starches, 1 gm, of which will absorb 10 gm H2O at 25 degrees C) is moistened, shaped and cooked so that there is a market expansion in vol. and decrease in H2O content. The product is a "ready to eat" human food that is fluffy, crips and of light texture. |
