| 摘要 |
IMPROVED PROCESS FOR FRUIT AND CEREAL PRODUCT An improved method for preparing a cereal of the dry crisp type which is generally served with sugar and cold milk or cream has been developed. The method consists of having the relatively high moisture content of the discrete cereal pieces equilibrate with that of the substantially dry discrete fruit pieces before or during storage. The equilibration of moisture results in the cereal pieces being crisp and the fruit pieces obtaining a desired degree of softness and moistness. |
