| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cef3f813e037755dcc276c97e914ee5c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 |
| filingDate |
2014-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36abb71e54503bb40106d337e5c0a417
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80a10a7abb2d029f22fd6366c4615906
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee565326ab8fe0d0b5c40f07afc7905b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7651376757c9e62956addd114535e6c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c948606e8a597b7d5c1d6ea057a68f1d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed298b6b0d46ec0483201c048c1e52e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac1d9d21b23d9a7ab9eafd272c312168
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c61aa1089aec68f421de9c81baf7032 |
| publicationDate |
2015-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201532521-A |
| titleOfInvention |
Slowly available glucose soft biscuits |
| abstract |
This invention relates to methods and articles relating to cereal products having a water activity of about 0.4 or greater and a SAG content of greater than about 15 g per 100 g of cereal product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111148765-A |
| priorityDate |
2013-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |