http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I636733-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5dbf52a1a554cfa29f6a82ebb22d66c2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 |
| filingDate | 2017-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f5e15c5bb25662d0a2b998df55cde58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d34015b5cfbafe6b6ff39ae263ac3f4 |
| publicationDate | 2018-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I636733-B |
| titleOfInvention | Flour composition, enzyme composition, baked product and preparation method thereof |
| abstract | A flour composition comprising 100 parts by weight of flour, greater than 0 and less than 0.02 parts by weight of alpha amylase, greater than 0 and less than 0.04 parts by weight of cellulase, and greater than 0 and less than 0.02 parts by weight of hemicellulase . When the flour composition is made into a baked product, the quality of the baked product can be effectively improved, and the aging of the baked product can be slowed down. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111321131-A |
| priorityDate | 2017-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.