| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-10 |
| filingDate |
2001-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec0e68520991b3572829e904c6259f3d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43bb41744be98e3d3c54a2377a528229
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d452f169763aaef84b2b1b125b5bf3ae
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f279c286c2abe214ed22d43c8d3bcdc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8034fab7f7c51dc53418b1ff22ed3684 |
| publicationDate |
2001-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-0172147-A2 |
| titleOfInvention |
Low fat nut spread composition with high protein and fiber |
| abstract |
A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020025296-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020025295-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114009693-A |
| priorityDate |
2000-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |