http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0015038-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9608f674961838c13bb965266542629f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y402-02002 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 1999-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e7b7b085e4438ec335c6ea1e2176019 |
| publicationDate | 2000-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-0015038-A1 |
| titleOfInvention | Methods for using pectate lyases in baking |
| abstract | The present invention relates to methods for preparing a dough, comprising incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of one or more pectate lyases for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1893028-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1893028-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7112157-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1591019-B2 |
| priorityDate | 1998-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.