| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed80747fa454b9bb10e43777f1886148 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-242 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d56efbc8c2f03290da89442bdd858e31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aecce4724b6aeb9a89522ac864e28bbd |
| publicationDate |
2019-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019142056-A1 |
| titleOfInvention |
Coating for a Potato Product for Finish-Frying, a Potato Product Provided Therewith and Method Therefor |
| abstract |
The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: —30-60% modified starch including high-amylose starch; —20-30% flour; —5-20% dextrin; —2-10% unmodified starch; and —0.01-2% carbonate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023080783-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2029585-B1 |
| priorityDate |
2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |