http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2031783-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-268 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 1970-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1971-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-2031783-A1 |
| titleOfInvention | Process for improving the baking properties of flour or dough |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2687900-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0559544-A1 |
| priorityDate | 1969-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.