http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007020435-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2005-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29a0c35f95d467eb2e8cd39092fca2ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eee81589b43f56c29e69c05c04e26ed8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5af60d1e3c5c5db3a75ebfbe7baa84c9 |
| publicationDate | 2007-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007020435-A |
| titleOfInvention | Oil-containing composition for bakery products |
| abstract | PROBLEM TO BE SOLVED: To provide a large specific volume after production, does not fall off the pot, has an excellent appearance, has a good texture such as soft feeling, melted mouth, moist feeling, and has an excellent egg flavor. A bakery product achieved at an extremely high level compared to products. The following components (A) and (B): (A) 20-60 mass% of fats and oils containing 10-90 mass% of diacylglycerol (B) 3-10% by mass of egg yolk in dry mass Oil-containing composition for bakery products containing [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014209885-A |
| priorityDate | 2005-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.