http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112015010082-B8

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filingDate 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97d87c035528495b3327228d24462e8f
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publicationDate 2023-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-112015010082-B8
titleOfInvention PROCESSED CHEESE WITHOUT EMULSIFIING SALT AND ITS PREPARATION METHOD
abstract CHEESE WITHOUT EMULSIFIING SALTS AND STABILIZED WITH STARCH. Processed cheese products without emulsifying salts are provided, as well as methods of preparing processed cheese products without emulsifying salts. Processed cheese products without emulsifying salts are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. Processed cheese products without emulsifying salts are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.
priorityDate 2012-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Incoming Links

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Total number of triples: 24.