http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101218313-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101218313-B1 |
| titleOfInvention | Pizza dough composition containing wolfberry and method for producing same |
| abstract | The present invention relates to a pizza dough composition containing the wolfberry, and to a method for producing the same, 60 to 70% by weight flour, 0.5 to 1% by weight per white, 0.2 to 0.5% by weight tablet salt, 0.05 to yeast 0.1 wt%, cooking oil 0.5-1 wt%, and characterized in that it is prepared by combining 27.5 to 33.14 wt% purified water at 30 ℃. The gojija powder contained in the pizza dough can help the health of the caterpillar by minerals such as B1, B2, B3, iron, calcium, zinc, manganese, selenium, as well as various betaine and amino acids of the wolfberry Due to the sweetness of the pizza dough has the advantage of reducing the content of sugar. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220084916-A |
| priorityDate | 2010-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.