| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_424db9d56b06a23aed410fcf5df652f3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate |
2010-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee489c3ad5e7bb40159ed5d4d63fc564
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_befe266a525eb0765ffc6fe5be48e663
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9448da4f9519f85d86f688ded4310d18 |
| publicationDate |
2010-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010297326-A1 |
| titleOfInvention |
Dough Composition for Frying and Method of Producing Fried Dough Composition |
| abstract |
A method is described for producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. The dough composition for frying comprises at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating. A fried dough composition is obtained by frying the dough composition. Moreover, a method of producing a fried dough composition comprises at least the steps of: mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8728224-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3048902-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3048902-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102510549-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2019254294-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011172079-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013323355-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190029609-A |
| priorityDate |
2009-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |