| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b7e3799d02776160735934b621d0747 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2007-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9e18b5e1d08891976f24ef9fa6c95ed |
| publicationDate |
2016-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
HU-E025220-T2 |
| titleOfInvention |
Pastry product containing rye flour, gluten and optionally gluten-reinforcing agent and bakery products made from pasta |
| abstract |
A dough is described. The dough has a high percentage of rye flour. |
| priorityDate |
2006-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |