| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1aea783e323696fb20d2c0011581ec28 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate |
2008-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8c821af0065767afddba2ccc1a25cca
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_296aac00908ca7fe582bcc4c2f190646 |
| publicationDate |
2009-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2008357694-A1 |
| titleOfInvention |
Dough compositions and methods including starch having a low, high-temperature viscosity |
| priorityDate |
2008-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |