http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-111818-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba312347896dad16c1080a76184d49cd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
| filingDate | 1995-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0704df5cc8095a0547debe40001e182b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17c54a103337e5b9701a0b40b4d963f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e3e17760b947c33ca8c3619df9d590c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0c45a7ea7f3ebc5769bf2cc379e1e17 |
| publicationDate | 1997-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-111818-B1 |
| titleOfInvention | COMPOSITION FOR IMPROVING BALANCING CHAINS OF MOULD WHEAT FLAVORS WITH QUALITATIVE DEFECTS |
| abstract | Composition for improvementnthe characteristics of the flournof soft wheat, with quality defects, isnconsisting of: 0.1 ... 20% ascorbic acid withnpurity of at least 94%, 0.2 ... 10%namylolytic, maltogenetic, fungal, fungalnenzymatic activity of 2500 FAU / g and,npossibly up to 3% of amylolytic enzymes,nmaltogenic, bacterial with enzyme activityn10,000 MANU / g, up to 10%npurity molecular distillate monoglyceridesnof at least 70%, up to 10% of esters ofnmonoglycerides with diacetyl tartaric acid.nup to 0.5% enzymes with hemicellulose activitynand pentosanic enzyme activityn500 EGU / g, completed up ton100% with good wheat flour. |
| priorityDate | 1995-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.