Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
filingDate |
2015-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3259be9f07ddd10adb8a72684365a928 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4422c6a8810bbcdc35bf13a957db8fa9 |
publicationDate |
2015-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2943455-A1 |
titleOfInvention |
Gluten-free or gluten-reduced bread dough |
abstract |
The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced bread dough product as well as baked dough products prepared by said method. |
priorityDate |
2014-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |