THE NUTS TOPPING BISCUIT PROCESS WHICH IS STABLE IN OXIDATION

A method for preparing a biscuit topped with a flaky nut is provided to inhibit the generation of offensive smell due to oxidation by suppressing the oxidation of a nut and to improve the taste and crunching feeling of biscuit. A method for preparing a biscuit topped with a flaky nut comprises the s...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	LEE, CHOON YEUL, PARK, KEE BUM, JEUN, YOUNG SOK
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!