| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8f01392859028a71206d40a6ed77f9c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b93cbe82c6c3edd659fa4a426d8b5b3f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate |
1989-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bf10428840703aa8d69521475830d94
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d63ad15bae8c5cfbf3c4c2abba6c56d8 |
| publicationDate |
1990-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2221375-A |
| titleOfInvention |
Use of konjak in baked products |
| abstract |
Baked products, especially sponge cake and bread are prepared by a method comprising the addition of konjak jelly to the mixture and then baking. The product is resistant to dryness and is capable of retaining moistness for a long period. …<??>In an example konjak jelly is prepared by adding 0.5% sodium carbonate to konjak powder, heating at 70 DEG C for 30 minutes then cooling. |
| priorityDate |
1988-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |