| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2003-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffd4f3215199fb99b12fb723f5d95a21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_141414a0fdedec405ba3dfb180eafbfb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b7426a2ab43d7998643c76f11eb3862 |
| publicationDate |
2004-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2490944-A1 |
| titleOfInvention |
Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| abstract |
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming. |
| priorityDate |
2002-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |