| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2005-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7d11e987619056c9fdff7d3469d08eb |
| publicationDate |
2005-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2005158429-A1 |
| titleOfInvention |
Process for coating food products |
| abstract |
A process for coating food products, characterized in that the products are coated before they are cooked with an aqueous coating composition including a modified legume starch having an amylose content of less than 40%. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010533485-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10149493-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019514378-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012258237-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3087839-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102385612-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101553083-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190003513-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8883243-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010196542-A1 |
| priorityDate |
2004-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |