| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_210f9ef3233157d85096da8a6680f30a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
| filingDate |
1988-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1994-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6acdba84bfc2b411167c783418e9e8bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b897bb9a70b08998c325ecfe2e8f4f6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1383bd2340704fa9e4c26ec210933753 |
| publicationDate |
1994-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-1332032-C |
| titleOfInvention |
Controlling the texture of microwave brownies |
| abstract |
ABSTRACT OF THE DISCLOSURE The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021152122-A1 |
| priorityDate |
1987-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |