| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62bf2c8e3be7f282db6e658eb393bed1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate |
2005-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0802d0c4e1720bb4499ffc82843e1217
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aaa694ccb7e2e987657d2de5cb57b4e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d4a45d254a3d01db289cfca66406e62 |
| publicationDate |
2006-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1645196-A1 |
| titleOfInvention |
Gelified confectionary based on starch and process of manufacture thereof |
| abstract |
The subject of the present invention is a gelled confectionery based on starch characterized in that it comprises a fluidized and stabilized leguminous starch having an amylose content of between 25 and 40%, preferably between 30 and 40%, and as its preparation process without stoving step. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9095157-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008055510-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017171670-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2138052-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2138050-A1 |
| priorityDate |
2004-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |