http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-PI1001585-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89ac64d62baaa791ac712c93832985fd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 |
| filingDate | 2010-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69d6468d70e8a17af3785a4bde690007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92b7430310efbf0a1560d5378c5a409b |
| publicationDate | 2012-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-PI1001585-A2 |
| titleOfInvention | process of making a nutritionally enriched baked product containing quinoa flour and gluten free baked product |
| abstract | MANUFACTURING PROCESS OF A NUTRITIONALLY ENRICHED BAKED PRODUCT CONTAINING QUINOA FLOUR AND GLUTEN FREE BAKED PRODUCT. The present invention is intended for a process of making a nutritionally enriched baked product containing quinoa flour. In addition, the present application provides the nutritionally enriched baked product (cake) containing quinoa flour, prebiotic ingredients, gluten free and, optionally, without the addition of sucrose and / or a combination of quinoa flour and rice flour. |
| priorityDate | 2010-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.