http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101720860-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101720860-B1 |
| titleOfInvention | Manufacturing method of bread using rye sourdough |
| abstract | The present invention relates to a bread making method, and more particularly, to a bread making method which improves the maturity of the dough, improves the appearance of the prepared bread, improves the flavor and taste of the bread And to a method for producing bread using rye minus shower species. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102223898-B1 |
| priorityDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.