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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-191
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-161
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17
filingDate 1992-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2003-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_455f17ed0679a16e9287373c23faef5a
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publicationDate 2003-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2068166-C
titleOfInvention Puffed high fiber r-t-e cereal and method of preparation
abstract Disclosed are puffed ready-to-eat breakfast cereal products having a high Total Dietary Fiber content which nonetheless exhibit desirable crispness. The cereal products are characterized by specific densities of about 0.075 to 0.35g/cc. The Total Dietary Fiber content of the cereal compositions is about 2.5-12g/oz or about 9% to 42%. The total fat content of the puffed cereal is less than about 4%. The cereal base is in the form of a hollow, pillow shaped piece comprising a thin shell surrounding the hollow core. Tn preferred embodiments, the cereal is provided with a low level of a sugar presweetening coating. Also disclosed are processes for preparing the puffed high fiber R-T-E cereals from pellets in sheet form.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020192828-A1
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priorityDate 1991-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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