Low fat snack
作者： Charles Herman Allen , Richard Worthington Lodge
DOI:
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摘要: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. dough formed from 50% to 80% flour, preferably potato and water (20% 50%), into sheet which pieces are cut. The coated with an oil, constrained in mold cooked, hot air or superheated steam, provide 10% 20% fried-like flavor.
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