http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-73210-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6a9394592dd24162425b427bfdaf6a4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2012-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a57c4b035c93f6a54d119be231c2d0d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3fecebc4ce45f3400fe6d567ed53c03 |
| publicationDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-73210-U |
| titleOfInvention | COMPOSITION OF CAKE WITH FUNCTIONAL PROPERTIES "SPRING FLOWER" |
| abstract | The composition of the cake with the functional properties of “Spring Flower” contains premium-grade wheat flour, granulated sugar, butter, melange, skimmed milk powder, applesauce, table salt, ammonium carbonate, citrus essence, and powdered sugar. Additionally contains pea flour and pumpkin powder. |
| priorityDate | 2012-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.