| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e218ca9d6ccf4fc41772e13e8075dde7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate |
2001-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59f721e4612778ea5fe6c2681c912b29
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b484a517efa1999ff2e47d075b55fe4d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a311b67f29466a41c04bfb398e81f55e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d7e1ea95889428d2c03d3993c1ede65 |
| publicationDate |
2004-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
NZ-525718-A |
| titleOfInvention |
Refrigerable extended shelf-life liquid batter and method for its production |
| abstract |
A ready-to-use refridgerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like which comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8°C or lower. Also disclosed is a process for preparing a batter of this kind. |
| priorityDate |
2000-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |