patent/CN-103621908-A

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103621908-A

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f1e71c993464f127bbe42437a9f31c8
classificationCPCAdditional	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-143
filingDate	2012-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f987019f318036a9598e79a2bbb867c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1c46550aad5518085e98a8127f7654c
publicationDate	2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	CN-103621908-A
titleOfInvention	Oatmeal powder
abstract	The invention relates to oatmeal powder. The oatmeal powder comprises following components by weight: 50-65% of oatmeal, 15-20% of white granulated sugar, 5-6% of instant lotus root starch, 9-10% of whole milk powder, 4-5% of Chinese jujube powder, and 2-3% of maltodextrin. The oatmeal powder is rich in nutritious components and has good flavor.
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103918984-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104365939-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104055013-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103918984-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107912763-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107440024-A
priorityDate	2012-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527785 http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID326968 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID326968 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4432 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5988 http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4432

Total number of triples: 29.