| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_07addebfc9446dc5a9a77692ebf4dac1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-264
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
1988-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1990-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2818f81449f665fa1d203916824962b3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_701f88a2efd464e9f52b0e7ad9399bc2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c97197bc3c2c17fcab50b39c0de1212d |
| publicationDate |
1990-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4929455-A |
| titleOfInvention |
Flour-based pot pie crusts with improved texture |
| abstract |
Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5576036-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008254032-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6106881-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9226515-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009148589-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6261612-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10154679-B2 |
| priorityDate |
1988-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |