| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_532f75f6574ddb2db609805831d93d61 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2013-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a36f7d8520e765d7cc1b0a3d19e20881
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82326131d1dd58e0e4348437e79c9d0c |
| publicationDate |
2013-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2013144823-A1 |
| titleOfInvention |
Gluten enhancer |
| abstract |
A baking enzyme composition is disclosed to enhance the functional properties of the intrinsic gluten-forming proteins of baking flour in doughs and baked products to improve the baking performance of baking flour. Said enzyme composition comprises a lipase, an oxido-reductase, a xylanase, and a transferase. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022209865-A1 |
| priorityDate |
2012-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |