http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595166-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_134b9784428702fa5ffa93e9aa01f6c7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2014-12-24^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-20^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9cc9e08e89f46f553fbb225eae6eb8c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba628937d581ddfb6e8d0029a4a5deb0 |
| publicationDate | 2016-08-20^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2595166-C2 |
| titleOfInvention | Dough composition for pasta production |
| abstract | FIELD: food industry. n SUBSTANCE: invention can be used in production of pasta products of wheat flour. Proposed dough composition for pasta production contains wheat flour and water. Note here that it contains a mixture of water and potato juice in ratio, wt%: water 20-40, potato juice 60-80. n EFFECT: invention improves rheological properties of pasta dough due to strengthening of wet gluten flour by Lipoxygenase potato juice to the free unsaturated fatty acids. n 1 cl, 3 tbl, 3 ex |
| priorityDate | 2014-12-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 16 of 16.