http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2542180-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_685ae648871c196578935bdb0dd1db3a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2014-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1669f8e62de4b8ab5317d640734d6c95 |
| publicationDate | 2016-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2542180-B1 |
| titleOfInvention | Procedure for obtaining a custard |
| abstract | Procedure for obtaining a custard, where from a series of predefined stages and ingredients, a custard is obtained with a pleasant taste, creamy texture and perfectly usable for all types of food products, in addition to being able to withstand greater load or weight compared to creams belonging to the state of the art; the main ingredients being: milk, cinnamon, lemon rind, water, sugar, glucose, egg whites, food coloring, wheat flour and wheat starch. |
| priorityDate | 2014-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.