IT1070083B - Composizioni di basso contenuto calorico - Google Patents

Composizioni di basso contenuto calorico

Info

Publication number
IT1070083B
IT1070083B IT6746773A IT6746773A IT1070083B IT 1070083 B IT1070083 B IT 1070083B IT 6746773 A IT6746773 A IT 6746773A IT 6746773 A IT6746773 A IT 6746773A IT 1070083 B IT1070083 B IT 1070083B
Authority
IT
Italy
Prior art keywords
cellulose ether
drying
foods
low calorie
treated
Prior art date
Application number
IT6746773A
Other languages
English (en)
Italian (it)
Original Assignee
Chinoin Gyogyszer Es Vegyeszet
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chinoin Gyogyszer Es Vegyeszet filed Critical Chinoin Gyogyszer Es Vegyeszet
Application granted granted Critical
Publication of IT1070083B publication Critical patent/IT1070083B/it

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
IT6746773A 1973-02-09 1973-02-23 Composizioni di basso contenuto calorico IT1070083B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU73CI00001340A HU171995B (hu) 1973-02-09 1973-02-09 Sposob izgotovlenija malokalorijnykh konditerskikh i pekar'skikh produktov

Publications (1)

Publication Number Publication Date
IT1070083B true IT1070083B (it) 1985-03-25

Family

ID=10994469

Family Applications (1)

Application Number Title Priority Date Filing Date
IT6746773A IT1070083B (it) 1973-02-09 1973-02-23 Composizioni di basso contenuto calorico

Country Status (2)

Country Link
HU (1) HU171995B (hu)
IT (1) IT1070083B (hu)

Also Published As

Publication number Publication date
HU171995B (hu) 1978-05-28

Similar Documents

Publication Publication Date Title
US3846563A (en) Quick-cooking macaroni products and process
GB1273998A (en) Potato products and process for making same
GB1147584A (en) Snack products
Rao et al. Effects of gamma‐radiation on cooking quality and sensory attributes of four legumes
AU680525B2 (en) Instant Pasta Product
GB608996A (en) Improvements in and relating to the preparation of chipped potatoes and the like
JP2631150B2 (ja) 野菜含有スナック食品の製造方法
Sharma et al. Utilization of carrot pomace
FR2218882A1 (en) Low calorie foods - by swelling natural food with aqs. cellulose ether and drying
Kamble et al. Development and evaluation of cooking properties of instant noodles incorporated with drumstick leaf powder and defatted soybean flour
GB1239946A (en) Cereal product
CN104585777A (zh) 一种混合有纳豆菌的食料组合物及其制备方法
IT1070083B (it) Composizioni di basso contenuto calorico
FR2374855A1 (fr) Produit alimentaire a base de betterave
Julianti et al. The effect of pre-treatment in the making of orange fleshed sweet potato flour on dried noodle’s quality
GB1385130A (en) Artificial crisps
NZ509408A (en) Quick-cook dehydrated vegetables having a moisture content of 12% or less
RU2002116948A (ru) Способ производства рыборастительных сосисок
JPS56106567A (en) Preparation of rice cake mixed with spinach
JPS5739733A (en) Preparation of molded dried vegetable
GB989545A (en) Method of preparing freeze-dehydrated meat mixes
CN117730970B (zh) 一种适于血糖管理人群的低gi方便米饭及其制备方法
CN114304493B (zh) 一种藻薯营养面条及其制备方法
GB932248A (en) Dehydrated cooked mashed potato product and preparation thereof
GB616321A (en) Process for the production of food preparations from potatoes and similar farinaceous tubers