| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64236c798e601f28fe32aa59505097f9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
1990-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0fbdb95ddcedbbb380f4366d713c4bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_761b27a746ce63f2555b9bfffc423e41 |
| publicationDate |
1991-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-9101652-A1 |
| titleOfInvention |
Aedu batter starch for deep fat fried food |
| abstract |
The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1 %. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0462693-A1 |
| priorityDate |
1989-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |