Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f21ee221730d68f03c347ffe411850d8 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
filingDate |
2008-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c930114d7945ac1ade2ac9402731dd1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78d4651da215bc8acd15d7cdefcdc060 |
publicationDate |
2009-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-2123163-A1 |
titleOfInvention |
Method and composition to improve short bite of bakery products. |
abstract |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018011118-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109414029-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11252969-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1024782-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109414029-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2747287-C2 |
priorityDate |
2008-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |