A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

 
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< Metal coating for a kitchen utensil

> Protease, a gene therefor and the use thereof

> Emulsion Composition and Method of Preparing the Same

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