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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
filingDate 1992-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 1993-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05276864-A
titleOfInvention Frozen yogurt and manufacturing method thereof
abstract (57) [Summary] [Structure] Frozen yogurt containing lactic acid, sugar alcohols and / or polydextrose, lactic acid bacteria, lactose non-fermenting yeast, alcohol and carbon dioxide and frozen. [Effects] According to the present invention, it is possible to provide a frozen yogurt having a moderately carbonated taste, a soft and smooth texture with a moderately carbonated taste, and a method for producing the same.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-412050-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5074199-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09154483-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018170981-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2006313226-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007060940-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007055089-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012055278-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8518465-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8722119-B2
priorityDate 1992-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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