http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2406965-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2001-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55e80dc31335a892d4029d7dc9e8adbb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e749a4d65947f4db8e1c0e46c02607fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ee9ce73f64af5644d870fc72838e4a9 |
| publicationDate | 2001-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2406965-A1 |
| titleOfInvention | Tortilla chips with controlled surface bubbling |
| abstract | Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12 % to about 40 % large surface features; from about 20 % to about 40 % medium surface features; and from about 25 % to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15 %. |
| priorityDate | 2000-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 107.