Shelf stable sauce for acidified starch
作者： John Pasch , Yeong-Ching Albert Hong , Lynell Morales
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摘要: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the includes an component having a pH of about 4.6 or below separate cheese-based between 5.7 6.2. The to be combined with when ready consumed. another buffering composition blended into cheese--based blends dibasic phosphate salts, monobasic edible acid where has total dry weight salt 3 5 percent.
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