| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2001-06-04-04:00^^<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
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e5ae1a65459247a41a30d6b095ec186 |
| publicationDate |
2002-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2002360154-A |
| titleOfInvention |
Frozen dough improver |
| abstract |
PROBLEM TO BE SOLVED: To provide a frozen dough improving agent capable of producing a bakery product having a good flavor with little change in physical properties of a frozen dough due to freezing without adding additives as much as possible. SOLUTION: This frozen dough improving agent contains enzyme-treated egg yolk treated with a protease. |
| priorityDate |
2001-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |