http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2564762-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be106ec8c8ed4b74f2d157968b90ef25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2014-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28eaa0371c5ae31d0efa82a15f4e109e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d192abb2a3ae982dd2a82ad1eb18a9c |
| publicationDate | 2015-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2564762-C1 |
| titleOfInvention | "akademichesky" bread |
| abstract | FIELD: food industry. n SUBSTANCE: one proposes bread including initial components at the following ratio, wt %: prime grade bakery wheat flour - 52.67-57.52; pressed bakery yeast - 1.62-1.77; culinary food salt - 0.66-0.73; sugar sand - 1.33-1.46; microcrystalline cellulose - 0.66-0.73; cedar nut kernel press cake - 3.34-3.65; sesame seeds press cake - 1.62-1.77; pumpkin seeds press cake - 2.29-2.50; water - balance. n EFFECT: invention allows to obtain enriched products with improved physical and organoleptic quality indices. n 5 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2658665-C1 |
| priorityDate | 2014-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.