| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate |
2002-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0633b3ab94cb7e0b780f8e03229bf1c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75e6073262b1a912875a09a9e1a31dac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_240c8da67b4930ac391a5033c417b7c4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c997dac4516314aa8a9b3aca5011219c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34731e2e540dd85b3fe21a69a527689c |
| publicationDate |
2003-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2003194467-A1 |
| titleOfInvention |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| abstract |
A method of improving the Theological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2021186037-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8338133-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2981170-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11252968-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014127356-A1 |
| priorityDate |
1995-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |