| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5ccebe279e5d14ebe15912d87f89b85 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C9-06 |
| filingDate |
2010-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2011-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DE-202010007799-U1 |
| titleOfInvention |
Filling for baked goods |
| abstract |
Filling for savory bakery products, which has the properties of a dough with leavening agent and the appearance and taste of a filling, characterized in that the filling (i) at least one liquid (ii) at least one raising agent (iii) at least one ground product (iv) at least one flavor ingredient includes. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107509849-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102021005894-A1 |
| priorityDate |
2010-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |