| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66f1bdff43c82423e8ca57c63df46b18 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate |
2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77fce7246827d424dff00437d863f05b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6342bd08ffd1ba3fabf4e7c7eb884b1b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71492ba66f0c97337664464066d98e0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60e6035c7b626a42ece109b3f3a3bde3 |
| publicationDate |
2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2018395041-A1 |
| titleOfInvention |
Baked goods containing pregelatinized waxy cassava starch |
| abstract |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches. |
| priorityDate |
2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |