| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate |
1994-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73086ddf031182707099615fbbd02ae5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe8f0d1e29007712071d1d4ff4ca4fa8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87e4e4d3497da3d3a24df0e48c3f1039 |
| publicationDate |
1995-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H07298834-A |
| titleOfInvention |
Cheeses and manufacturing method thereof |
| abstract |
(57) [Summary] [Purpose] To develop cheeses suitable for mass production of souffle cake. [Structure] A plant-derived water-soluble hemicellulose and a monoglyceride or an organic acid monoglyceride are blended with cheese or a cheese-like food. [Effect] For mass production, cheeses that can impart excellent physical properties to the souffle cake are obtained. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6728227-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8090373-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1889545-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009201366-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9856196-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008054583-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7873014-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8064908-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7570950-B2 |
| priorityDate |
1994-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |