http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100796039-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 2000-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100796039-B1 |
| titleOfInvention | Manufacturing method of frozen dessert |
| abstract | A method for producing a frozen dessert, comprising adding water-soluble hemicellulose in the frozen dessert manufacturing process. Without imparting a hard texture to the frozen dessert, it can give the frozen dessert overrun and shape retaining function, which is a desirable property required for the frozen dessert, and also gives a soft, neat texture and a light texture that is easily broken. It relates to a frozen dessert manufacturing method. |
| priorityDate | 1999-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.