| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7da3c4035d13f7d6394d895f9ac9d0ec |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 |
| filingDate |
2019-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_614cae2eea8599b43aa18a0666c13b85
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0e69d8d9aec07e10496009a260fa68d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb753b81972a5e56e5cb43fc7075dcde
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ff76eda0133b9b6f081808f5f16fe4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5c83b5c3f68c606e90d988a22998580 |
| publicationDate |
2020-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2020029582-A1 |
| titleOfInvention |
Bloom resistant frozen bakery products |
| abstract |
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts. |
| priorityDate |
2012-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |