http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101845901-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101845901-B1 |
| titleOfInvention | Method for production of bread with grape juice and cowpea |
| abstract | The present invention relates to a method for producing a cow-filled bread using grape juice and eastern juice, and utilizes the grape juice as a cow to alleviate the color and flavor of the grape, It also provides a cow that goes well with bread dough. In addition, the bread prepared according to the present invention is filled with cow which is excellent in harmony with the flavor and taste of the eastern part of the grape juice, and has good compatibility with cow and bread dough, and has an excellent sweetness and sourness. |
| priorityDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.