| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5d14dab245968e4b2c7fc6b2a3a8e6b8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-155
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2009-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a08a7cb87be17e21e4c1804a2157181d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6c33736f2b89db7be1e101da3032beb |
| publicationDate |
2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2734386-A1 |
| titleOfInvention |
Improved edible composition and method for preparing it |
| abstract |
The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties. |
| priorityDate |
2008-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |