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filingDate 1969-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1971-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b72b2f87555419f7cf99fdb30c3ea0c
publicationDate 1971-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3578497-A
titleOfInvention Potato starch properties by controlled heating in aqueous suspension
abstract IMPROVED PASTE AND GEL PROPERTIES AND A HIGHER SWELL ING TEMPERATURE ARE IMPARTED TO POTATO STARCH BY HEATING AN AQUEOUS SUSPENSION OF POTATO STARCH AT TEMPERATURES WHICH ARE AT LEAST INITIALLY BELOW THE NATURAL GELATINIZATION TEMPERATURE OF THE STARCH, BUT ALWAYS BELOW THE HIGH GELATINIZATION TEMPERATURE ATTAINED BY THE STARCH DUE TO SAID HEATING.
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Total number of triples: 42.