http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2176454-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c98aa02f33b8f6bc45c9b55fe81ee921 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 1998-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fc85a012d827f1b5770405ce81e50c3 |
| publicationDate | 2001-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2176454-C2 |
| titleOfInvention | Formed unbaked product from dough (versions), method of increasing horizontal dimensions of baked product from dough, glaze with water base for unbaked product from dough, method of preparation of baked product from dough, baked product from dough |
| abstract | FIELD: baking industry. SUBSTANCE: prepared are formed unbaked products from dough covered with glaze and with small amount of water, reducing sugar and hydrophilic colloid. After baking, products from dough form final product with increased horizontal dimensions in comparison with dimensions based on size of crude product from dough. EFFECT: preparation of products with increased storage life. 34 cl, 1 dwg, 6 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005000028-A1 |
| priorityDate | 1997-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.