| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate |
2000-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37688ef6398a26c02f8035574df60091
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98452d29430e5e9eb4d127b8387069a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1d519c7347d429cdfaa4b6a99eadccd |
| publicationDate |
2001-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2001321063-A |
| titleOfInvention |
Bakery products and their production |
| abstract |
(57) [Problem] To provide a bakery product using whipped cream, which has a high overrun and can be stored in a refrigerator for a long period of time, and a method for producing the same. SOLUTION: A bakery product using a whipped cream substantially free of fat globule particles having a particle size of 1 μm or more. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009088083-A1 |
| priorityDate |
2000-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |