| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_727a92d57ba73b965a78753d9b62a613 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2015-12-28^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2023-01-03^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5b72358c6cf0ba8e33f88f9cb4696ff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46abc48e6ad54650ca1b0b861c3139d9 |
| publicationDate |
2023-01-03^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2970995-C |
| titleOfInvention |
Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria |
| abstract |
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally, the present invention relates to the use of one or more strains of lactic acid bacteria for leavening a dough comprising water, flour, salt and other ingredients intended for preparing pizzas to be frozen and thawed before their consumption. |
| priorityDate |
2014-12-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |