| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-55
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-548 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
1996-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2003-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fd0046cee08209cf5d4001a2f632857
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b4866775424c8836bddb2b1254719b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41f3b5c93311d3de0c81a2584ed1a490 |
| publicationDate |
2003-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6627238-B1 |
| titleOfInvention |
Browning composition |
| abstract |
A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007218133-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9416341-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10894342-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005096262-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D844394-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D869250-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005214411-A1 |
| priorityDate |
1995-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |