http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-201721971-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c1b4504f62c61d1a13f420cedfdd158 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70bd96e73a8a9a94553f186776474b5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b1e281b686ad9520f9fa689acf9912b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75395bdc19e520c2b68d31353e92321e |
| publicationDate | 2018-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-201721971-A2 |
| titleOfInvention | POMEGRANATE SEED ICE CREAM AND PRODUCTION METHOD |
| abstract | Invention, unlike the production of standard ice cream in the food industry, celery is cleaned, dried and grinded by hand celery powder at a rate of 4%, and pomegranate seeds are cleaned, dried and sifted, then powdered and preheated at 1% and then added to the general mixture, Celery Ice Cream and Production Method. It is related to. It has been developed to increase the variety of ice cream in the food industry and to offer different tastes that are beneficial to consumers. The recommended compositions for Celery Ice Cream with Pomegranate Seed and Production Method (% By Mass); Milk (63%), Cream (3%), Milk powder (6.5%), Glucose Syrup (4%), Sugar (17.5%), Salep (0.5%), Stabilizer mixture (0%, 35), Emulsifier (0.15%) and Celery powder (4%), Pomegranate seed powder (1%). |
| priorityDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451581117 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5282499 |
Total number of triples: 14.