| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed80747fa454b9bb10e43777f1886148 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-242
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate |
2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aecce4724b6aeb9a89522ac864e28bbd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d56efbc8c2f03290da89442bdd858e31 |
| publicationDate |
2018-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3273806-A1 |
| titleOfInvention |
Coating for a potato product for finish-frying, a potato product provided therewith and method therefor |
| abstract |
The present invention relates to a coating composition, a potato product for optional finish- frying provided therewith and a method therefor. The composition comprises by weight, relative to the weight of the composition: - 30-60% modified starch comprising high-amylose starch; - 20-30% flour; - 5-20% dextrin; - 2-10% unmodified starch; and - 0.01-2% carbonate. |
| priorityDate |
2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |