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filingDate 2018-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2bffa1e8282e7635886401e9f8415749
publicationDate 2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-108576149-A
titleOfInvention Low-sugar nutritional biscuit and preparation method thereof
abstract The invention discloses low-sugar nutritional biscuit and preparation method thereof low-sugar nutritional biscuits, include the component of following parts by weight:20 35 parts of food fibre powders, the weak gluten flour of 20 25 portions of wheats, 10 15 parts of potato full-powders, 10 20 portions of corn flour, 10 25 parts of mung bean flours, 10 20 parts of butter, 8 12 parts of xylitols, 6 10 parts of eggs, 10 15 parts of stevia rebaudianum powder, 8 12 parts of Herba Menthae powders, 38 parts of PURE WHEYs, 13 parts of cod-liver oil, 35 portions of flaxseed.Biscuit low-sugar nutritional value of the present invention is high, and taste flavor is good.The preparation method of the present invention so that biscuit is looser, and biscuit flavor is more longlasting.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115299475-A
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priorityDate 2018-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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