| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64236c798e601f28fe32aa59505097f9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
1969-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1972-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dad06c8dd60b1ee8c32858198e71ce62 |
| publicationDate |
1972-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-3655443-A |
| titleOfInvention |
Process for making a battermix starch for breaded deep fried foods |
| abstract |
A battermix starch having consistently high adhesion characteristics and a process for making the same are disclosed. The protein content of a commercial starch is adjusted to 0.7 percent or more by weight of the starch and the high protein starch is then modified by oxidative treatment. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5164215-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5120562-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005079248-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9101652-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9101651-A1 |
| priorityDate |
1969-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |