MODIFIER FOR FRIED FOOD, FRIED FOOD CONTAINING THIS, AND PREMIX FOR FRIED FOOD

PROBLEM TO BE SOLVED: To provide a batter modifier which can maintain crunchiness which tends to be lost with lapse of time of fried food, and can make fried food which can be deliciously eaten covering a comparatively long period by this.SOLUTION: The batter modifier is obtained by carrying out spr...

Full description

Saved in:
Bibliographic details
Main Author: TAKATOYA HARUKI
TAKEUCHI SHOICHIRO
Format: Patent
Language: English
Place of publication: 21.06.2012
Related: DAI ICHI KOGYO SEIYAKU CO LTD
Data of publication: 20120621
Discipline: Medicine
Chemistry
Sciences
Bibliography: Application Number: JP20100270163
Subjects:
Online Access: available in Bonn?
Database: esp@cenet
Database information Databases - DBIS