| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab36572c588ed7e5f2ee5376f0202e01 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate |
2009-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_596f24469084e8db253495fee5c8a2f4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_788ed6e60286a5644934f2348c8ce21c |
| publicationDate |
2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2730941-A1 |
| titleOfInvention |
Method and formulations for gluten-free bakery products |
| abstract |
Provided herein are gluten--free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-202100000029-A1 |
| priorityDate |
2008-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |