| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dcd36c153ab9d59a7d323a523ab4d1d7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-282
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5486
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-266
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
2017-11-08^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45a8b0c0ccaf502bb2c2545fe8b2f6f5 |
| publicationDate |
2018-05-17^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2018087533-A1 |
| titleOfInvention |
Particulate mixture for forming a food product, food product prepared therefrom and method of forming the food product |
| abstract |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a method of forming the bakery product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3103682-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021144282-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3084816-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021110509-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3103683-A1 |
| priorityDate |
2016-11-10^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |