| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_13bdd84469a34cae35a34c631ae3b8de
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7458119c68a0b82fb1f0611e4bd8a65f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89723906ec95585508da481c95edb068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a8127baca54235e2f9cb470e7e05f98
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b0dda346de9e6c819ce2dc7ecb6f2f07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e9fab766f35eb686b95668ff7a3cbdc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2008-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a20a07d4578f90e8da685497811c457
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a9c59817e20678ec29cde2d9419dfff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f68e3989ad521d5a8f29d31d5a93d42a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fda7a8e0b9342063427440cb56d016f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3460660c7bb6c3ee0fa4711b8a61144a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca322956cef51df7c9c9e3a75a5a2f4e |
| publicationDate |
2008-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008093301-A1 |
| titleOfInvention |
Nutritious fabricated snack products |
| abstract |
A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip is made by combining dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013036782-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102711518-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2008288138-B2 |
| priorityDate |
2007-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |