http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201038213-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a703695f605ded296e3ff7b8bb45ea88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 2009-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d74a54b453b126278706f4ca1007733c |
| publicationDate | 2010-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201038213-A |
| titleOfInvention | Baking object containing probiotics and the manufacturing method thereof |
| abstract | A baking object containing probiotics and the manufacturing method thereof are disclosed. The baking object comprises at least a baking product and a probiotics-added layer attached on the baking product. The baking product is made by heating and baking a dough pasta mixture. The content of probiotics in the probiotics-added layer is higher than 1.0x106 CFU/g. Mass probiotics can be provided to the eaters by the design of covering the probiotics-added layer on the baking product. The baking object containing probiotics can be preserved at room temperature and edible by the baking product with very low water activity and neutral pH, and the survival period of probiotics can be extended substantially. |
| priorityDate | 2009-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.