| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba9d112bd5997e7cef959c462c4469ad |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P2020-251 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
1984-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1989-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec9cbc32159d1ee21c8763e2617e7d2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdc2d2330471479ce10ee883f5ce81c8 |
| publicationDate |
1989-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-1248809-A |
| titleOfInvention |
Batters containing high amylose flour for microwaveable pre-fried foodstuffs |
| abstract |
ABSTRACT OF THE DISCLOSURE Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving. |
| priorityDate |
1983-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |