http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-2022004962-A2

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9524a8a597c102056c6c0433a3ccd095
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00
filingDate 2022-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7b8914d2803dc5e5681b9bba09d00a8
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publicationDate 2022-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber TR-2022004962-A2
titleOfInvention Effective use of yogurt water
abstract Effective use of yoghurt water Yoghurt water is not suitable for human consumption in terms of taste. Therefore, a thick consistency substance is obtained by boiling yoghurt water for 36 hours. Yogurt water can be drunk directly and produces very beneficial results. Increasing people's consumption of yoghurt juice. Evaluating yoghurt water, which is seen as a waste and waste material. To make yogurt water easier to use by transforming it into a more delicious substance.
priorityDate 2022-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962

Total number of triples: 21.