Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f21ee221730d68f03c347ffe411850d8 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
filingDate |
2010-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee385e251a1d14d3ddeb36dcf7950124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bb39a09f1b8c005ba1e3932c3e6bb0d |
publicationDate |
2011-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2764647-A1 |
titleOfInvention |
Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
abstract |
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt% of proteins, more than 6 wt% of fibres and 18-35 wt% of inclusions having an average size of at least 2 mm. |
priorityDate |
2009-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |