patent/HU-0100017-A2

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-24
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
filingDate	2001-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1857f8513cc98e5799a266a980183beb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f46b51308eea487a76194f7cafceef00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_662d9db0a94d07108deafafb018f49c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ac501b5a1dc29075f7c19c3c39d1f15
publicationDate	2002-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	HU-0100017-A2
titleOfInvention	Bread products
abstract	Bread products, which have an increased volume, fine texture, soft palatability, and excellent preservability, are produced by adding nonprotein nitrogen in an amount corresponding to 35-80 mgN per 100 g of bread.
priorityDate	2000-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID947 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23673461 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419556970 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451390174

Total number of triples: 19.