http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101706689-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2009-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101706689-B1 |
| titleOfInvention | Heat-treated flour |
| abstract | The present invention relates to a method for heat treating a flour comprising dehydrating a flour to minimize or inhibit gelatinization and heat treating the dehydrated flue. The resultant flaker has increased absorbency. The dough made from the heat treated flour has improved performance as compared to the dough and baked food consisting of untreated flour and the baked food made from the heat treated flour has improved properties. |
| priorityDate | 2008-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.