http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101614600-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21B1-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C11-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C11-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21B1-42 |
| filingDate | 2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101614600-B1 |
| titleOfInvention | Fermenting bread manufacturing method and itself |
| abstract | The present invention is advantageous in that it is possible to eliminate the phenomenon of deterioration in the process of circulating or storing the bread because the circulation period is long and frozen because it is stored or circulated in the rapidly frozen state and the microwave oven So as to have the same texture and texture as the bread made directly. The bread is characterized in that the bread is baked through fermentation with the inside of the dough, baked, cooled by cooling after being cooled rapidly, and then cooked through a microwave oven. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101963350-B1 |
| priorityDate | 2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.