patent/BR-112017020514-A2

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112017020514-A2

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed80747fa454b9bb10e43777f1886148
classificationCPCAdditional	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-242 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5086
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
filingDate	2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a131f81c29cccfe8b70ad89c5181a66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e1f296cd8f714ef4dc7ffa7890ab6f4
publicationDate	2018-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	BR-112017020514-A2
titleOfInvention	coating composition, potato product and method for providing a low calorie potato product for final frying
abstract	? coating composition, potato product and method for providing a low calorie potato product for final frying? The present invention relates to a coating composition, an optional final frying potato product provided with it and a method thereof. the composition comprises, by weight, by weight of the composition: 30-60% modified starch comprising high amylose starch; 20-30% flour; 5-20% dextrin; 2-10% unmodified starch; and 0.01-2% carbonate.
priorityDate	2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559376 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID19660

Total number of triples: 31.