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filingDate 2007-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9c7e99bd32093f5693e38521d127435
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publicationDate 2009-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-2046944-A2
titleOfInvention Mixture of lactic acid bacteria for the preparation of gluten free baked products
abstract The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of 'natural yeast'based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
priorityDate 2006-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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