http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1076411-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8857d9285f4a393618523d052bf765df |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 1976-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1980-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f899d0224f422338e95abb24aeb76c03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2566f53f46318229f3c7eae553bbf932 |
| publicationDate | 1980-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1076411-A |
| titleOfInvention | Process for the production of high-protein pasta utilizing dried yeast and the resulting product |
| abstract | PROCESS FOR THE PRODUCTION OF HIGH-PROTEIN PASTA UTILIZING DRIED YEAST AND THE RESULTING PRODUCT ABSTRACT OF THE DISCLOSURE Heat killed yeast or a mixture of killed yeast and soy protein containing material is incorporated into pasta formulations resulting in pasta products having high protein and nutritional value with improved taste, texture and cooking properties. |
| priorityDate | 1975-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.