http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022104552-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afccd56726bb8fd92de04cd8e33714fa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 2021-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55016081e27c8828f9417b8a2b0467ba |
| publicationDate | 2022-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022104552-A |
| titleOfInvention | Low-carbohydrate, high-protein, gluten-free bread-like swelling food |
| abstract | PROBLEM TO BE SOLVED: To provide a bread-like swelling food which does not use a leavening agent, gluten and a thickener. SOLUTION: A dough for producing a bread-like swelling food, which contains soy protein and egg white and does not contain a leavening agent, gluten and a thickener, a bread-like swelling food produced by using the dough, and a method for producing the same. [Selection diagram] Fig. 1 |
| priorityDate | 2020-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.