http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014039542-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2013-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34fbc8198f431fc11d51c79378d2c2fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bccd19379fbac6a8c9b6650a50f80130 |
| publicationDate | 2014-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014039542-A |
| titleOfInvention | Whipped yogurt |
| abstract | 【Task】 A yogurt having a smooth texture similar to mousse, and providing whipped yogurt with excellent long-term stability of bubbles. Further, the present invention provides a method for easily producing whipped yogurt without being restricted by the formulation design such as fat content in yogurt. [Solution] Use gelatin and fermented cellulose together. More preferably, one or more selected from the group consisting of dried konjac processed products, propylene glycol alginate, gum arabic, gati gum and soybean polysaccharide are used in combination. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016198016-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110870502-A |
| priorityDate | 2012-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.