| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_22895f5dc633bf6fdb3805f5426c1d0a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2010-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62db83c71b929801cdc4afdb82a8801d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bf1ba1cf1d86c8e943b150bf849f4fd |
| publicationDate |
2010-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2759532-A1 |
| titleOfInvention |
Shelf-life extension of sour dough baked goods |
| abstract |
The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4201211-A1 |
| priorityDate |
2009-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |