Predicate |
Object |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
filingDate |
2016-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2021-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate |
2021-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CN-107846909-B |
titleOfInvention |
Energy-sustaining bake-stable filling and baked products including same |
abstract |
The present invention provides compositions and methods for forming baked goods comprising fruit-based aqueous filling compositions that retain high levels of slowly digestible starch. |
priorityDate |
2015-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |