Composiciones de harina de arroz
Una mezcla seca para hacer un producto de aperitivo elaborado, en donde dicha mezcla seca comprende de un 15 % a un 100 % de una composición de harina de arroz que consiste en un 100 % de harina de arroz pregelatinizada y que tiene a) un índice de absorción de agua de 6,0 a 7,5 y b) una viscosidad m...
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| creator | BRUNO, David KONG, Consuelo BOIANO, Anthony VILLAGRAN, Maria KUMAR, Yashwant |
| description | Una mezcla seca para hacer un producto de aperitivo elaborado, en donde dicha mezcla seca comprende de un 15 % a un 100 % de una composición de harina de arroz que consiste en un 100 % de harina de arroz pregelatinizada y que tiene a) un índice de absorción de agua de 6,0 a 7,5 y b) una viscosidad máxima de 350 UVR a 500 UVR.
A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition. |
| format | Patent |
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A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.</description><language>spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201130&DB=EPODOC&CC=ES&NR=2796745T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76517</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201130&DB=EPODOC&CC=ES&NR=2796745T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BRUNO, David</creatorcontrib><creatorcontrib>KONG, Consuelo</creatorcontrib><creatorcontrib>BOIANO, Anthony</creatorcontrib><creatorcontrib>VILLAGRAN, Maria</creatorcontrib><creatorcontrib>KUMAR, Yashwant</creatorcontrib><title>Composiciones de harina de arroz</title><description>Una mezcla seca para hacer un producto de aperitivo elaborado, en donde dicha mezcla seca comprende de un 15 % a un 100 % de una composición de harina de arroz que consiste en un 100 % de harina de arroz pregelatinizada y que tiene a) un índice de absorción de agua de 6,0 a 7,5 y b) una viscosidad máxima de 350 UVR a 500 UVR.
A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBwzs8tyC_OTM7Mz0stVkhJVchILMrMSwSxEouK8qt4GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8a7CRuaWZuYlpSIixMTFqAFLvJac</recordid><startdate>20201130</startdate><enddate>20201130</enddate><creator>BRUNO, David</creator><creator>KONG, Consuelo</creator><creator>BOIANO, Anthony</creator><creator>VILLAGRAN, Maria</creator><creator>KUMAR, Yashwant</creator><scope>EVB</scope></search><sort><creationdate>20201130</creationdate><title>Composiciones de harina de arroz</title><author>BRUNO, David ; KONG, Consuelo ; BOIANO, Anthony ; VILLAGRAN, Maria ; KUMAR, Yashwant</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2796745TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BRUNO, David</creatorcontrib><creatorcontrib>KONG, Consuelo</creatorcontrib><creatorcontrib>BOIANO, Anthony</creatorcontrib><creatorcontrib>VILLAGRAN, Maria</creatorcontrib><creatorcontrib>KUMAR, Yashwant</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BRUNO, David</au><au>KONG, Consuelo</au><au>BOIANO, Anthony</au><au>VILLAGRAN, Maria</au><au>KUMAR, Yashwant</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Composiciones de harina de arroz</title><date>2020-11-30</date><risdate>2020</risdate><abstract>Una mezcla seca para hacer un producto de aperitivo elaborado, en donde dicha mezcla seca comprende de un 15 % a un 100 % de una composición de harina de arroz que consiste en un 100 % de harina de arroz pregelatinizada y que tiene a) un índice de absorción de agua de 6,0 a 7,5 y b) una viscosidad máxima de 350 UVR a 500 UVR.
A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Composiciones de harina de arroz |
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