http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2736352-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_112c008af15bb177cd0d4cd74020033e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2011-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd51a79499f3f2406bbeb959e7646464 |
| publicationDate | 2014-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2736352-A1 |
| titleOfInvention | Method for preparing a food composition using cream of rice |
| abstract | The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of said food composition lying between a conventional soufflé and the crumb of bread. The resulting food composition has good stability after cooking, in other words, the composition maintains the expanded structure thereof after cooling and even after freezing, while having a soft, airy character. |
| priorityDate | 2011-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.