RICE FLOUR COMPOSITIONS
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. L'invention porte sur une...
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| creator | KUMAR, YASHWANT BRUNO, DAVID, JOSEPH, JR KONG, CONSUELO BOIANO, ANTHONY, JOHN VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA |
| description | 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.
L'invention porte sur une composition de farine de riz comprenant de la farine de riz ayant un indice d'absorption d'eau d'environ 3,5 à environ 9 et un pic de viscosité d'environ 130 RVU à environ 900 RVU. L'invention porte également sur des mélanges secs, sur des pâtes, sur des procédés de fabrication et sur des croquettes fabriquées réalisées à partir de la composition de farine de riz. |
| format | Patent |
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L'invention porte sur une composition de farine de riz comprenant de la farine de riz ayant un indice d'absorption d'eau d'environ 3,5 à environ 9 et un pic de viscosité d'environ 130 RVU à environ 900 RVU. L'invention porte également sur des mélanges secs, sur des pâtes, sur des procédés de fabrication et sur des croquettes fabriquées réalisées à partir de la composition de farine de riz.</description><language>eng ; fre</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>2011</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=20110127&DB=EPODOC&CC=WO&NR=2011011571A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110127&DB=EPODOC&CC=WO&NR=2011011571A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KUMAR, YASHWANT</creatorcontrib><creatorcontrib>BRUNO, DAVID, JOSEPH, JR</creatorcontrib><creatorcontrib>KONG, CONSUELO</creatorcontrib><creatorcontrib>BOIANO, ANTHONY, JOHN</creatorcontrib><creatorcontrib>VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA</creatorcontrib><title>RICE FLOUR COMPOSITIONS</title><description>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.
L'invention porte sur une composition de farine de riz comprenant de la farine de riz ayant un indice d'absorption d'eau d'environ 3,5 à environ 9 et un pic de viscosité d'environ 130 RVU à environ 900 RVU. L'invention porte également sur des mélanges secs, sur des pâtes, sur des procédés de fabrication et sur des croquettes fabriquées réalisées à partir de la composition de farine de riz.</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>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBAP8nR2VXDz8Q8NUnD29w3wD_YM8fT3C-ZhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfHh_kYGhoZAZGpu6GhoTJwqAFypIGY</recordid><startdate>20110127</startdate><enddate>20110127</enddate><creator>KUMAR, YASHWANT</creator><creator>BRUNO, DAVID, JOSEPH, JR</creator><creator>KONG, CONSUELO</creator><creator>BOIANO, ANTHONY, JOHN</creator><creator>VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA</creator><scope>EVB</scope></search><sort><creationdate>20110127</creationdate><title>RICE FLOUR COMPOSITIONS</title><author>KUMAR, YASHWANT ; BRUNO, DAVID, JOSEPH, JR ; KONG, CONSUELO ; BOIANO, ANTHONY, JOHN ; VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2011011571A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2011</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>KUMAR, YASHWANT</creatorcontrib><creatorcontrib>BRUNO, DAVID, JOSEPH, JR</creatorcontrib><creatorcontrib>KONG, CONSUELO</creatorcontrib><creatorcontrib>BOIANO, ANTHONY, JOHN</creatorcontrib><creatorcontrib>VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KUMAR, YASHWANT</au><au>BRUNO, DAVID, JOSEPH, JR</au><au>KONG, CONSUELO</au><au>BOIANO, ANTHONY, JOHN</au><au>VILLAGRAN, MARIA, DOLORES MARTINEZ-SERNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>RICE FLOUR COMPOSITIONS</title><date>2011-01-27</date><risdate>2011</risdate><abstract>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.
L'invention porte sur une composition de farine de riz comprenant de la farine de riz ayant un indice d'absorption d'eau d'environ 3,5 à environ 9 et un pic de viscosité d'environ 130 RVU à environ 900 RVU. L'invention porte également sur des mélanges secs, sur des pâtes, sur des procédés de fabrication et sur des croquettes fabriquées réalisées à partir de la composition de farine de riz.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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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 | RICE FLOUR COMPOSITIONS |
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