| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f68701d026d677f388ad2442497ad1d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 |
| filingDate |
2014-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e16732bcf8ef7ce7b591de478cabc6a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_199c7b2645955efde8ed16e6f30683ba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11100429621f38a879da57c1a94acd8b |
| publicationDate |
2016-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3027032-A1 |
| titleOfInvention |
Methods and compositions related to french fry dough and products thereof |
| abstract |
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French Fry product that is crispier than standard French fries. |
| priorityDate |
2013-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |