| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_57bca14b9c0d17b583529af2c64b27f5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02C9-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate |
1993-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1999-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e10132f44a989ed2ae0cde3fd07a8966
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5fdd8b62ca73ead4d0ab9f8080bf90c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e87c4a2ba84d25d4312f7f86123de07f |
| publicationDate |
1999-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2149437-C |
| titleOfInvention |
Parboiled rice product and method of making same |
| abstract |
Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-à-vis a typical parboiled rice, and further in the case of a brown rice starting material being substantially without the characteristic parboiled flavor and color, and methods of making same. |
| priorityDate |
1992-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |