Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f21ee221730d68f03c347ffe411850d8 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01032 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
filingDate |
2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2017-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4aa574f286c32acf8aa8116ac2ef6bc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec4572ca8eb9f40aed69074e6a339559 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e61f1493dcbcb91b4b38c1816a0b813 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cf4efe9fbc54dbbfd679552a253f4b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13939de2a1610ab66a6b9c70ac29b616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c930114d7945ac1ade2ac9402731dd1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb04d2bcf1688f5286b3398208be15ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78d4651da215bc8acd15d7cdefcdc060 |
publicationDate |
2017-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
BE-1023586-B1 |
titleOfInvention |
IMPROVED BAKERY PRODUCTS |
abstract |
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery dough. |
priorityDate |
2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |