| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8999931ffdb75fcb52a15f1d73bddc7d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_899c307ba30569f5ff8da9aed59bbe7f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7098bc035ec7346739faac53595acbd5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abbfbfde8a8e4f78e6b074f0e1da7277 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-30 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1524
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate |
2002-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0dcc5726c9cbc2eda25c51fd38be494
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98f6b44f0d8be8bff43eb26e7e4301e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6b1910519f79f5edb78135271adc7fa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9042d648e26b184f604ea60f41e3a28b |
| publicationDate |
2003-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-03028471-A1 |
| titleOfInvention |
Whipped yogurt products and method of preparation |
| abstract |
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2505068-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10154685-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9968124-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010122376-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10143211-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10206409-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10010091-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2491823-C2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10076133-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3901613-A4 |
| priorityDate |
2001-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |