| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0b6a0bfccba98243b22dd95f8464c5f7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2010-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d70f30327e59b260a0e456204e6d730b |
| publicationDate |
2011-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2011119013-A1 |
| titleOfInvention |
Compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour |
| abstract |
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than prior art products and are suitable for human consumption. |
| priorityDate |
2010-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |