Low bitter chicory products
作者： Richard C. Peet , Brad Justice
DOI:
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摘要: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of low bitter chicory plant material flour. also method for obtaining with reduced bitterness, blanching roots root chips, drying the blanched and optionally grinding dried chips incorporating it into flour, dough, other products. Also provided is taproot cultivating soil nitrogen level 150 lbs per acre less in upper 3 feet soil.
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