http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0230830-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d68011e358fa6df14de31ee7dbc441fe |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 1986-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7532eb35384b41cfc78f2f7a148eb829 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8312faa020f78dbd399a130df37e12e |
| publicationDate | 1987-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0230830-A2 |
| titleOfInvention | Foodstuff in cake or biscuit form, with timestable texture properties, and process for its preparation |
| abstract | The present invention relates to a food product of the cake or cookie type. These products are produced from at least two initially distinct phases, the first of which, intended to form the external envelope of the product, is a cereal composition rich in spontaneously crystallizing sugar and the second of which is a composition containing sweetening ingredients resistant to crystallization and which contains as a starch source a non-cereal element made from fruits and / or vegetables. Application: Preparation of cakes, cookies and other industrial pastry products. |
| priorityDate | 1985-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.