http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2727724-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dfbc7d58e48068995b16268bd67daad5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2007-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f56b78aa2f1b07c1d6c680dac4c6b1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb927a0b4e71b54f9367d5449e5c79e0 |
| publicationDate | 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2727724-T3 |
| titleOfInvention | Composition of cereal-based bar of the difficult-to-chew type and method for preparing such cereal-based bar composition |
| abstract | Composition of cereal-based bar of the difficult-to-chew type, comprising a part of cereals and a part of binder, characterized in that the part of binder consists of 30 to 45% by weight of a plasticizer composition and 55 to 70% by weight of vital wheat gluten composition and the plasticizer composition is composed of 70 to 100% by weight of glycerol as the first plasticizing agent and 0 to 30% by weight of a second plasticizing agent selected from the alcohol group of sugar, carbohydrate ingredient of reduced calories and / or starch hydrolyzate, where the vital wheat gluten composition consists of 60 to 100% by weight of vital wheat gluten and 0 to 40% by weight of vegetable proteins and / or animals, wherein the reduced calorie carbohydrate ingredient is selected from the group of fructooligosaccharides, inulin, polydextrose, pyrodextrin and / or branched maltodextrin. |
| priorityDate | 2007-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.