| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1394e66eb648f9bf0a1f5507fe25b67b |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate |
2001-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee97ddff5ad2c93e1a8ccb3f3608d151
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae39810fbd1da47195a8eba46d422618
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d953b9b7d2c62145a19c3450ed764a8 |
| publicationDate |
2003-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2003070417-A |
| titleOfInvention |
Soft yogurt and method for producing the same |
| abstract |
PROBLEM TO BE SOLVED: To provide soft yogurt having good texture (texture), appropriate viscosity shape retention and stability, and a method for producing the same. SOLUTION: Fermented milk is obtained by containing 0.1 to 0.5 w / w% gelatin and 0.2 to 1.0 w / w% starch, and has a viscosity (5 wt. C) is 4 to 8 cm / 10 seconds. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008031971-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018143162-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005013212-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2905560-A1 |
| priorityDate |
2001-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |