http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-201815095-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/A23L2-00 |
| filingDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75395bdc19e520c2b68d31353e92321e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70bd96e73a8a9a94553f186776474b5c |
| publicationDate | 2018-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-201815095-A2 |
| titleOfInvention | LİNALOOL FRESH PASTA AND PRODUCTION METHOD |
| abstract | SUMMARY Linalool Fresh Pasta and Production Method The invention is related to linolool fresh pasta and production method which is produced by adding 5% by weight of the paste of coriander (Coriandrum sativum L.) seeds of Apiaceae (Coryandrum sativum L.) family to pasta and varieties. It has been developed to give functional properties to pasta and pasta types. Linalool Fresh Pasta And Composition Recommended For Production Method (% Mass); Semolina flour (65%), Egg (31.5%), yeast (3%), salt (1%), olive oil (0.5%) is formed as. |
| priorityDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.