| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate |
1992-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee0f830ddf17fdff0dc9d3b0449a4c3d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83fdf6ad546a0bd991364d85c75dc686 |
| publicationDate |
1993-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0570631-A1 |
| titleOfInvention |
Bread dough and bread obtained therefrom |
| abstract |
Bread doughs comprising from 2- 20 wt% of mesomorphic phase of edible surfactants, said surfactants being a mixture of monoglyceride materials and co-surfactant materials in a weight ratio of 30 : 1 to 2 : 1. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11564401-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1238588-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017180935-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1238588-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5494503-A |
| priorityDate |
1992-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |