| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eccd894c99fea2d1c0c8735872bb2309 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-086 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-086 |
| filingDate |
1977-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1979-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22ca7da79e464536250fcdd4e178dbfa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1c53d5c2679b1196b29b33271a6391d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6952e463189dad46460a4e6dedc6581f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86400d4f7a9610cbebab0d319af6cf31 |
| publicationDate |
1979-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4139642-A |
| titleOfInvention |
Dietetic foodstuff and its production |
| abstract |
An improved granular dietetic protein concentrate is produced by incorporating 2 to 5 parts of casein into 6 parts of moist fat-free or low fat milk curds; allowing the mixture to swell; and granulating and drying the swollen mixture to a product containing curds and casein in a dry solids ratio of from 1:1 to 1:5. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10611512-B2 |
| priorityDate |
1976-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |