http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-708396-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94bc759c70d33e7f5bcfa358cd5d0db4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2013-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e0dc861ead3bd977278e3105138dc40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_833a08657108c3f2498dbacfdc8adcbe |
| publicationDate | 2017-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CH-708396-B1 |
| titleOfInvention | Gluten-free pasta. |
| abstract | The invention relates to a gluten-free pasta for human nutrition and the process for its production. By using a dough of water, tapioca starch, rice flour, whole egg powder, protein powder, guar gum, cooking salt, mono- and diglycerides of the fatty acid, a pasta product can be produced which produces an oral feeling after cooking during consumption of the pasta. The pasta can be pasteurized and does not tend to stick strongly after blanching. The gluten-free pasta can also be consumed by persons who suffer from gluten intolerance, also known as celiac disease. |
| priorityDate | 2013-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.