| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ec786228aaef809765ff5fccb943f6b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate |
1988-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c8ce4a229cee8742dd0dedb28f06837
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9b288e4bf221591f23bc060ae7c2624
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9212a78bbd66cec46f5cea8f578050e1 |
| publicationDate |
1990-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0350552-A1 |
| titleOfInvention |
Low moisture pasta process |
| abstract |
A method is provided for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1092351-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0642742-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6551645-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10412983-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7618668-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10561163-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-672709-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2656738-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2656738-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5508053-A |
| priorityDate |
1988-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |