http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1053068-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ec1f21a7253a42baa9ee2937e8faf30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 1977-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1979-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b90fb0553be06d523c56b9c0e17afde7 |
| publicationDate | 1979-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1053068-A |
| titleOfInvention | Potato snack product |
| abstract | ABSTRACT OF THE DISCLOSURE A potato-based food snack is prepared by forming a dough consisting essentially of cooked potato solids and starch, the dough having a solids content between about 40% and about 50% by weight, the solids containing between about 30% to about 70% ungelatinized starch by weight; forming the dough into pieces, and frying the pieces in hot cooking oil. The dough contains a sufficient amount of free available gelatinized starch to cause the pieces to expand between about 1.6 and 3.0 times their original dimension upon frying such that they produce the desired potato snack product. |
| priorityDate | 1972-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.