http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107205406-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_727a92d57ba73b965a78753d9b62a613 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41 |
| filingDate | 2015-12-28^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46abc48e6ad54650ca1b0b861c3139d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5b72358c6cf0ba8e33f88f9cb4696ff |
| publicationDate | 2017-09-26^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107205406-A |
| titleOfInvention | Yeast-free, highly digestible pizza made from 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 of manufacturing 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 fermenting a dough comprising water, flour, salt and other ingredients intended for the preparation of 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 |
Incoming Links
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