http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2009002682-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
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filingDate 2007-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d6b086d45e8181c1edf822b69164cd8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91234e09c0e189077f3f17833dbc0397
publicationDate 2009-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber MX-2009002682-A
titleOfInvention FOOD COMPOSITION.
abstract The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.9 and a fat content of less than 15% by weight relative to the total weight of the food composition, and comprises at least one non-gelatinized starch.
priorityDate 2006-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
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http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635

Total number of triples: 29.