http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101658321-B1

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdf135499f668484d07f631eadf9aba4
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362
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filingDate 2015-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0eed5b7081ce9d5e454f235539df0723
publicationDate 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101658321-B1
titleOfInvention White bread manufacturing method using Lentil bean
abstract The present invention relates to a manufacturing method of bread and, more particularly, to a manufacturing method of bread comprising lentil beans by using a thermal cooling method. More particularly, the manufacturing method make the texture of bread delicate and uniform, and imparts a chewy texture to the bread when eaten. Particularly, the manufacturing method adds bean components rich in dietary fiber and vitamin to the bread, and allows a consumer to intake components beneficial to human bodies while having the bread, such as preventing adult diseases, constipation, and the like. Thus, the manufacturing method of bread comprising lentil beans using a thermal cooling method promotes health of consumers.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230134710-A
priorityDate 2015-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 26.