http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2513748-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2009-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce068f97bb0a468d6c66b0994360f548 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a25dc205c21951dbf5e405d93e7284ca |
| publicationDate | 2014-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2513748-C2 |
| titleOfInvention | Waffles with zero or low sugar content or swollen extruded grain product containing monodispersed maltodextrins or fructooligosaccharides, dough for them, manufacture method and application |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry. The proposed waffles with zero or low sugar content or a swollen extruded grain product containing monodispersed maltodextrins or fructooligosaccharides in an amount of 5-30 wt %. The maltodextrins or fructooligosaccharides molecules distribution is as follows: the polydispersity index is equal to 18 or higher; 0-30 wt % of molecules have polymerisation degree equal to 5 or lower; more than 40 wt % of molecules have polymerisation degree equal to 6-300; the climactic value of polymerisation degree is equal to more than 1000. n EFFECT: invention allows to manufacture a product preserving its crumby brittle texture even under the impact of a medium with increased moisture content. n 21 cl, 2 dwg, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2732321-C2 |
| priorityDate | 2008-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.