| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate |
1984-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1985-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-8600866-A1 |
| titleOfInvention |
A PROCEDURE FOR THE PREPARATION OF PLANT PASTA |
| abstract |
PROCEDURE FOR THE PREPARATION OF VEGETABLE PASTA. IT INCLUDES: FORMING A COMPOSITION WITH A WEIGHT OF SODIUM OR POTASSIUM ALGINATE OR A RESPECTIVE MIXTURE OF 01 TO 4% FROM 01 TO 4% BY WEIGHT OF PROPYLENGLYCOL ALGINATE AND FROM 0 TO 75% BY WEIGHT OF STARCH; MIX WITH WATER TO MOISTURE THE COMPOSITION AND MAKE IT EXTRUIBLE; EXTRUDE TO SHAPE PASTA; AND DRY WITH THE SAVING THAT AT LEAST 10% BY WEIGHT OF STARCH MUST BE PRESENT WHEN USING A VEGETABLE OR POTATO POWDER WITH HIGH PROTEIN CONTENT. |
| priorityDate |
1983-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |