http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2322821-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7979d1a8c6ad6a4a4109af926969834 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2006-11-15^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-04-27^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53dff4e0131f5c48a6929e7b6d2f0273 |
| publicationDate | 2008-04-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2322821-C1 |
| titleOfInvention | Method for obtaining of macaroni products |
| abstract | FIELD: food-processing industry. n SUBSTANCE: method involves preparing and dosing raw material components and food colorant; mixing said components, forming and drying. Food colorant is made granulated. Said granules define 0.1-30% of volume of raw component mixture and contain 1-50 wt% of food colorant and 55-90 wt% of material gelled during cooking in water. n EFFECT: provision for obtaining of macaroni products having non-traditional spotty color. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595166-C2 |
| priorityDate | 2006-11-15^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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