| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b3c1529545545a85230fd073d037166 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S435-942 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2001-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_faeefea81d95737017da84fc2cfcb935
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fa5bbe59f58c6dbdd7a255ce87ab98e |
| publicationDate |
2002-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1209225-A1 |
| titleOfInvention |
New baker's yeasts and strains for their preparation |
| abstract |
Baker's yeasts having good general performances in not-delayed bread-makingnprocesses, resistant to the stress caused by freezing when they are used innsweet doughs and not giving rise to the appearance of bad taste or off-flavorsnin the presence of cinnamon. Yeast strains permitting to obtain said baker'snyeasts. Methods and processes for obtaining the baker's yeasts and use ofnsame in the preparation of doughs and baked products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2018649-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3318646-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11597908-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109312294-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109312294-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017178879-A1 |
| priorityDate |
2000-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |