| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ebe294d75539667e34e91e234579a9a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D4-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
2018-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db1067bc555e2fad2deeb7edad6ee128 |
| publicationDate |
2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2018134859-A1 |
| titleOfInvention |
Method to produce a bakery product and bakery product thus obtainable |
| abstract |
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4170317-A1 |
| priorityDate |
2017-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |